Easy Italian Grilled Eggplant (Melanzane Grigliate)

5 from 5 vote

Easy Italian Grilled Eggplant (Melanzane Grigliate)

Grilled eggplant is marinated in extra-virgin olive oil and dried oregano, then cooked until tender and golden brown. So versatile-enjoy this dish by serving it the Italian way with grilled meats. It's my favorite eggplant recipe!

Prep Time10

Cook Time10

Brining time30

Course: Lunch, Main Course, Side Dish

Cuisine: Italian

Keyword: gluten-free, paleo, vegan, vegetarian, Whole30

Servings:

Calories: 159kcal

Author: Lora

Ingredients

2 medium eggplants about 1 lb each
2 tablespoons sea salt
½ cup extra virgin olive oil
2 tablespoon chopped fresh oregano
¼ teaspoon salt or more, to season when cooked
2 Tablespoons Italian parsley leaves chopped, for garnish (optional)

Instructions

Use a sharp knife to trim off the ends of the eggplant and cut the eggplant into ¾ inch thick slices crosswise. Place in bowl of salted water. For the salted water: stir together 2 tablespoons of salt into 1 cup of warm water. Add about 6 cups of cold water to the salt mixture and stir. Let it soak in the brine for about 20-30 minutes (a small plate can be placed on top with something to weigh it down, if you don't want it them to float on top).
Wipe each eggplant slice with a clean kitchen towel or paper towel and place immediately in the oil mixture. Flip the slices to make sure both sides are evenly coated.
Cover and refrigerate the eggplant slices in the marinade for 20 minutes (up to 2 hours). When ready, heat up your electric grill pan or stove top grill pan (or your barbecue grill on medium heat).
Grill for about 5-6 minutes per side, or until gets golden color and some grill marks. Sprinkle on a little sea salt to each side of eggplant while grilling. If slices seem dry, brush on some of the olive oil mixture.
As soon as slices are cooked up, transfer to serving plate. Season with some sea salt (to your taste).
If you like, use the rest of the olive oil mixture to spoon on top for serving (or dip some bread into it).
Serve the eggplant hot, or at room temperature. Will keep for up to 4 days in an airtight container in the refrigerator.

Notes

I bought Globe eggplant, which have the dark purple skin.
To ensure even tenderness, cut the eggplant slices same thickness.
Cut eggplant horizontal or on a diagonal (you could even cut it lengthwise).
If using grill pan (or depending on size of your grill), you'll be cooking up the eggplant in 2-3 batches.
If you don’t have a grill available, this recipe will also work in the oven. Broil for 3-4 minutes per side or until tender.
When basting with olive-oil mixture while grilling, be sure to use heat-resistant basting brush.
TO STORE: Refrigerate leftover grilled eggplant slices for up to 4 days.
TO REHEAT: Reheat in your microwave or in a 350°F oven on a baking sheet until heated through, about 5 minutes.
TO FREEZE: Eggplant does not freeze well. I don't recommend freezing leftovers.

Nutrition