Grilled Eggplant

Thick eggplant slices brushed with melted garlic butter and Italian seasoning, then grilled over medium coals until smoky and tender. This is grilling at its simplest: one vegetable, one compound butter, and about 10 minutes of your time.

Cutting the slices to a full ¾ inch thick is the key to grilling eggplant well. Thin slices dry out and turn leathery before they pick up any char. Thick slices develop a smoky, caramelized exterior while the center stays creamy and soft.

Baste the slices with the garlic butter as they grill, turning occasionally. The butter melts into the porous flesh of the eggplant and carries the Italian seasoning and garlic salt deep inside. Each basting adds another layer of flavor and keeps the surface from drying out over the coals.

The recipe calls for peeling the eggplant first. This lets the butter and seasoning penetrate directly into the flesh instead of beading up on the waxy skin.

Pro Tips

• Use medium coals, not high heat. Eggplant burns quickly on the outside while staying raw in the center if the grill is too hot.
• Brush the grill grates with oil before placing the slices. Eggplant sticks badly to dry grates.
• The eggplant is done when it’s soft all the way through when pressed with tongs. Firm centers mean it needs more time.
• Serve immediately. Grilled eggplant is best hot off the grill when the butter is still sizzling.

Variations

• Use olive oil instead of butter and add a squeeze of lemon after grilling for a lighter, Mediterranean approach.
• Sprinkle with crumbled feta and fresh mint after grilling for a Greek-inspired side.
• Top with a drizzle of balsamic glaze and fresh basil for an Italian finish.