Baked eggplant is a classic healthy dish that is very easy to make. Many people avoid grilling eggplant because grilled eggplant can become greasy and soggy if you're not careful. Keep reading this article to learn how to make grilled eggplant with just the right texture, which is soft on the inside with a thin crispy coating on the outside.
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Part 1 of 3: Selecting and Preparing Eggplant
Step 1. Choose a good eggplant
Eggplants, whether you choose large ones or smaller baby eggplants, should feel firm, even when they are ripe. Find eggplants with smooth skin and dark purple in color without too much bruising or blemishes.
Step 2. Wash the eggplant
Rinse the eggplant thoroughly in water, making sure to scrub off any dirt from the surface of the eggplant skin. You may also want to use a vegetable brush, especially if your eggplants are from the market and still have some dirt on them.
Step 3. Slice the eggplant
Place the eggplant lying on a cutting board. Use a sharp knife to cut off the ends of the eggplant at the stem, to remove the green stuff and petals from the eggplant. Next, slice the eggplant according to taste. Choose one of the following ways of slicing eggplant for grilling:
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Cut in half lengthwise. This is the easiest and simplest method, and is a great option if you're using small eggplants. Each half of the eggplant will be one serving. Place the eggplant on a cutting board and carefully split it evenly from end to end.
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The iris is circular in shape. This is another popular method for preparing grilled eggplant. Eggplant slices can be grilled alone or used as a base for more complex dishes, such as stuffed eggplant. Place the eggplant lying on a cutting board and use a knife to slice it into rounds of equal thickness.
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Dice. Since eggplant is soft and crumbles when roasted, slicing it into cubes or squares will result in a softer and creamier overall dish. To cut eggplant into cubes, first slice the eggplant into thick round slices, then cut each round slice into quarters.
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Part 2 of 3: Salting Eggplant
Step 1. Sprinkle the eggplant slices with kosher salt (coarse salt)
Place the eggplant pieces on a baking sheet lined with paper towels and sprinkle a generous amount of salt on the exposed side (without the skin, especially for eggplant halved 2). The salting will help draw the water out of the eggplant, so the baked eggplant isn't too runny and mushy. This will also prevent the eggplant from absorbing too much oil. You can skip this step if you're in a hurry, but it's worth it if you want the perfect grilled eggplant texture.
Step 2. Wait thirty minutes
As the salt sits on the eggplant slices, you will see water droplets start to form and drip from the eggplant. If you don't see it, sprinkle more salt over the eggplant.
Step 3. Squeeze the brine from the eggplant slices
Carefully squeeze the water from the eggplant into a bowl or sink, then pat with a paper towel to absorb the excess water so that the eggplant is dry. Be careful not to press too hard or the eggplant will crumble.
Part 3 of 3: Grilling Eggplant
Step 1. Preheat oven to 350 degrees F
Step 2. Oil the eggplant slices
Place the eggplant on a baking sheet with the open cut side (for the cut) facing up. Sprinkle the eggplant with olive oil or another type of vegetable oil. Use a pastry brush or the back of a spoon to spread and smooth the oil on the eggplant until all the surface of the 'flesh' is lightly coated with oil. After that sprinkle the eggplant with salt and pepper.
Step 3. Bake the eggplant
Place the eggplant in the oven and bake until the inside is soft and the edges and surface are brown and crispy, which is about 20 minutes.
- If you want the eggplant to taste cheesy, remove the eggplant from the oven and sprinkle with Parmesan, cheddar, or goat cheese. Place back in the oven for 5 minutes, until the cheese is melted.
- For another variation, try making garlic and tomato eggplant. Place the chopped tomatoes and garlic around the eggplant slices and bake together for 30 minutes.
Step 4. Done
Tips
- If your eggplant seems to be getting a little dry, sprinkle some water on the eggplant and also add a little water to the pan. Alternatively, you can also place a metal cup filled with water in the oven while roasting the eggplant.
- Check the eggplant periodically as it bakes. The time it takes to bake eggplant can vary greatly depending on the size of your eggplant.
- Make sure that you choose eggplants that are glossy and firm to the touch that have no signs of damage (such as softened spots or large stains).
- You can also cut eggplant into cubes and add it to grilled chicken or other dishes while it's baking in the oven.
Warning
- Always make sure to wash the eggplant well before using it.
- The eggplants just come out of the oven hot, so don't touch them directly with your hands.
