Quick Grilled Eggplant with Lemon

Serves: 8Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy

Serves: 8


  • 6 small eggplants
  • 1⁄2 cup extra virgin olive oil
  • 1⁄2 cup lemon juice
  • 1⁄2 tsp. kosher salt
  • 1⁄2 tsp. freshly ground black pepper


  • Slice eggplant into 3⁄4 thick rounds. Salt both sides and place in a shallow bowl and let sit for 15 minutes.
  • Rinse salt off the eggplant and blot dry with a paper towel. (The salt removes much of the bitterness.) Brush both sides with olive oil and let stand. Mix remaining olive oil with lemon juice.
  • Start your grill. When the grill is ready (light gray ash coating charcoal, if used) grill eggplant. About 4 minutes per side should do it, brushing constantly with oil/lemon sauce mixture. Season with salt and pepper, and serve.