Recipe for Grilled Eggplant Halves With Parsley | Almanac.com

Grilled Eggplant Halves With Parsley


Grilled eggplant

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Goskova Tatiana/Shutterstock
The Editors
Serves 4
Preparation Method
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Grilling eggplant? Yes, please! When you score the surface, the inside stays succulent and not mushy. This recipe makes for a great companion to grilled lamb chops or sausage!

The key to eggplant is to select the freshest eggplant possible and use it quickly. An eggplant should feel heavy and firm with a glossy color. The skin should bounce back when you gently press on it. If you buy an eggplant that is too old or keep it too long, it becomes bitter. 

Fresh eggplant straight from your garden makes this dish even better. For tips and tricks, check out our Eggplant Growing Guide.

We prefer simplicity. Brush with olive oil, salt, and pepper before grilling. We add herbs. However, you can mix any flavoring you wish. Greek-style combines olive oil, minced onion, minced olives (or tapenade), and feta cheese.

Note: You can also cook eggplant in the oven on a baking sheet, broiling about 5 inches from the top of the broiler. Broil for about four minutes (keep an eye on the eggplant so it doesn’t char!), then rotate the baking sheet for another five minutes or so. 

2 small eggplants
1/2 cup olive oil
salt and freshly ground black pepper, to taste
1 tablespoon chopped parsley
  1. Cut eggplants in half lengthwise. Make a series of shallow diagonal gashes, 1 inch apart, across the surface of each half. Make another series of gashes in the opposite direction, creating a diamond-shaped grid. 
  2. Brush flesh with oil and sprinkle with salt and pepper. Scatter parsley over surface and then, using your fingers, press some of the parsley down into 
    the gashes.
  3. Preheat grill until hot. 
  4. Place eggplants flesh side down on grill and cook for  3 to 5 minutes, or until lightly browned.
  5. Brush skin with oil and turn eggplants over. Cook for another 3 to 5 minutes, or until browned and tender but not mushy.
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