We love to grill eggplant. It’s easy and can be used in so many ways. Just brush a little Extra Virgin Olive Oil (EVOO), a sprinkle of salt and pepper, and any other spices you like. Exotic, tasty, failsafe, and quick.
1 Large Eggplant
Extra Virgin Olive Oil
Salt & Pepper
Granulated Garlic (Optional)
Serving Suggestions & Toppings:
The versatility of eggplant makes it a perfect side dish for almost any main course. Serve it hot from the grill or drizzled with a balsamic reduction. Serve it cold as an appetizer or a topping for an arugula salad, or top it with shredded parmesan cheese or feta crumbles.
Full chimney of coal, hot fire, Quad with the grill in place. Do not use the dome.
Heat the grill surface. While grill is heating, prepare the eggplant by slicing off the ends and peeling the skin.
Cut the eggplant crossways in 1/2” rounds.
Before placing on the grill, brush one side with olive oil.
Sprinkle with salt, pepper, and granulated garlic.
Place the oiled side on the grill.
Before turning to the other side, brush with oil and season with salt, pepper, and granulated garlic. Eggplant absorbs oil so you don’t want to add oil & seasoning too early.