Worth the extra brining step.
Prep: 10 mins; Cook: 10 mins; Brining Time: 30 mins; Total: 50 mins
Servings: 6 to 8 servings
Ingredients
- 2 tablespoons fine sea salt, plus more for sprinkling
- 1 cup warm water
- 6 to 8 cups cold water
- 3 medium eggplants
- 1/3 cup olive oil (approximately)
Directions
- In a large bowl, dissolve the 2 tablespoons of salt in 1 cup warm water; stir until the salt is fully dissolved. Add 6 to 8 cups cold water. Set the brine aside.
- Cut off and discard the stem end of the eggplant.
- Cut the eggplant into 3/4-inch thick slices (either diagonal, crosswise, or lengthwise).
- Place the slices in the saltwater brine.
- Weigh the eggplant slices down with an upside-down plate; let soak for at least 30 minutes or up to an hour.
- Meanwhile, heat a charcoal or gas grill to medium-high heat. You should be able to hold your hand about an inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat.
- Drain the eggplant and pat it dry with paper towels or a clean kitchen towel.
- Lay the slices on a large baking sheet or tray. Brush one side with olive oil and sprinkle with salt.
- Place the slices with the oiled side on the grill. Close the lid if using a gas or electric grill and cook until grill marks appear; about 5 minutes.
- Brush the top sides of the slices with oil and sprinkle them with salt. Turn the slices over, close the lid of the grill, and cook until grill marks appear on the other side and the eggplant is very tender; about 5 more minutes.
- Serve hot or at room temperature.
