Fresh herbs and eggplant are abundant in the summer – especially if you grow them in your own garden. Grilling just makes sense during the warmer months. Your kitchen stays cool, you can enjoy the outdoors and as far as I am concerned everything just tastes better cooked on a grill.
Fresh herbs are best with this recipe, but if you don’t have any on hand, you can certainly use their dried counterparts. Just use a pinch of each herb if you’re using dried instead of the amount called for in the recipe.Print
Grilled Eggplant With Fresh Herbs
- Preheat your grill making sure to remove and set aside the cooking grate.
- Cut the eggplant into slices and salt them lightly. Let them sit for about 15 minutes, so the salt can bring out the moisture of the pieces.
- Wipe them dry with a bit of paper towel.
- Combine the oil, vinegar, garlic herbs, salt and pepper in a large bowl.
- Add the sliced eggplant and let it soak in the mixture for 15 minutes to absorb the flavors. Turn th
- Lightly grease the cooking grate then carefully place it back on the preheated grill.
- Remove the eggplant slices one by one, placing them on the hot grill grate and brushing the tops with the oil and herb mixture. Make sure the herbs get distributed well.
- Grill for about 15-20 minutes, flipping half way through. Baste the side facing up one last time.
- Remove from the gill and serve hot.