- Slice eggplants in half lengthwise.
- Sprinkle salt on the flesh side of the eggplant and let sit for 30 minutes to remove excess water and reduce bitterness.
- After 30 minutes, rinse the eggplant halves and pat dry.
- Cut small, shallow slits into the skin side of the eggplant halves.
- Combine olive oil, onion, parsley, garlic and salt and pepper to taste.
- Using a brush, paint the flesh side of the eggplant as well as the skin side, making sure to get the herbed olive oil mixture into the slits.
- Grill over medium heat, turning as needed to prevent burning, until flesh is soft and skin is crisp for about 25 minutes.
- Serve as a side dish.
This grilled eggplant recipe is an easy way to try eggplant if you’ve never tried it before. It can be used as a complementary side dish to any lean protein, or even incorporated into dishes like hummus, curries, or pasta. Feel free to use any fresh herbs you have on hand, and be creative (try oregano or basil)! Eggplant has amazing antioxidant properties that protect brain and cardiovascular cell walls. B1 is also found in eggplant, which helps the body turn food (namely carbohydrates) into fuel for cells. Eggplant is also high in fiber and water content, which is key for digestive health. The garlic, parsley, and onion all contain vitamin C and antioxidants that can help with immune maintenance. Enjoy grilled eggplant when it is fresh and in season: late June to mid-October in Missouri!