How To Grill Eggplant

How to grill eggplant the right way comes down to two things: slicing thin and marinating long enough. Quarter-inch lengthwise slices give you the most grill contact and even cooking. Any thicker and the inside stays bitter and tough.

The balsamic-and-olive-oil marinade isn’t optional. Eggplant is spongy and absorbs oil aggressively, so an hour-long soak with balsamic vinegar, garlic, mint, and oregano lets the flavor go all the way through instead of sitting on the surface.

Medium heat is right. Too hot and the outside chars while the inside stays raw and squeaky. The eggplant is ready when it collapses slightly and shows dark grill marks.

Pro Tips

• Salt the slices and let them sit 15 to 20 minutes before marinating. This draws out bitterness and excess water, so the eggplant grills instead of steams.
• Pat the salted slices dry before marinating. Wet eggplant repels oil and herbs.
• Toss zucchini and yellow squash in the same marinade and grill alongside as the recipe suggests. They cook in roughly the same time.
• Brush a little fresh oil on slices just before they hit the grill. The marinade soaks in fast, leaving a dry surface that needs the boost.

Variations

• Swap balsamic for red wine vinegar and add a teaspoon of cumin and smoked paprika for a Middle Eastern lean.
• Finish hot off the grill with a squeeze of lemon and crumbled feta.
• Drizzle with tahini and a sprinkle of pomegranate seeds for a stunning party platter.