Grilling season is just around the corner and eggplant is one of the most delicious veggies that you could possibly throw on your grill. Grilled eggplant is one of the staples of a plant-based diet during warmer seasons and these useful tips can help you take it to the next level.
Eggplant Choice
To make the most tender, flavorful grilled eggplant, you’ll have to try and find younger, smooth-skinned eggplant at your local supermarket. You can even keep the skin when grilling them, but if you can only find older and larger verities, it’s best to peel it off because it can taste bitter.
Eggplant Prep
After slicing your eggplant lengthwise into thick slices, make sure to salt it, let it sit between 30 minutes and two hours, and squeeze excess water. Marinating your eggplant is also a must, and you can use olive oil and spices such as dried oregano and red pepper flakes to make it taste delicious.
Eggplant Grilling
Before putting your eggplant on the grill, make sure to shake off the excess marinade. Arrange eggplant so they are not overlapping so they could grill evenly. Give them enough time to develop prominent grill marks before flipping them to the other side.
