Grilled Eggplant Halves With Herbs

Grilled Eggplant (Halves)

Grilled eggplant

Mironov Vladimir/Shutterstock


2 small eggplants, unpeeled
1/2 cup olive oil
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme


  1. Cut the eggplants in half lengthwise. Then make a series of shallow gashes, 1 inch apart, diagonally across the surface of each half. Make another series of gashes in the opposite direction, creating a diamond-shaped grid. (You also want to cut about ¼ inch deep into the flesh.)
  2. Brush the surface of the flesh with oil and sprinkle with salt and pepper. Scatter the thyme over the surface and then, using your fingertips, press some of the thyme down into the gashes.
  3. Place eggplant halves flesh side down on the grate of a gas or charcoal grill over medium-high heat, cooking for 3 to 5 minutes or until lightly browned. Brush the skin sides with oil and turn the eggplants over. Cook another 3 to 5 minutes.
  4. Continue grilling until the flesh is browned and tender but not mushy. (The top should be a little crispy but the eggplant should give easily when you squeeze its sides.


Serves 4

Reader Comments

Leave a Comment


So when cooking eggplant you don’t have to press out the bitterness with salt and a heavy press?
I love eggplant but have only tried cooking it once due to the salt press.
I would love to grow eggplant in my garden if this is true!
Thank you,
Kyla Allard

eggplant bitterness

The Editors's picture

Hi, Kyla. Many folks do get concerned about bitterness with eggplant. The key is buying a very fresh eggplant that’s not overripe and using it quickly (same day). If you wish, you can certainly salt the eggplant’s flesh to draw out some of its moisture in advance.