Grilled Eggplant
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Simply A (RD) Fact: Eggplant comes in a variety of colors, like the more common deep purple and this delightful Sicilian purple and white eggplant!
  • 1 medium-sized eggplant
  • 1 tablespoon olive oil
  • 1½ + 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • Leaves from 3-4 springs of thyme (optional)
  1. Slice the eggplant into ¾-inch slices (approximately 8-10 slices per eggplant). Lay the slices in a colander in a sink (or over a bowl) and salt the slices with 1½ teaspoons of kosher salt. Set the eggplant slices aside for 45 minutes to draw out the excess liquid and bitterness. Rinse the eggplant to remove the salt and pat it dry.
  2. Coat the eggplant slices with the olive oil, 1 teaspoon of kosher salt, the black pepper, and the thyme leaves. Place the slices on a pre-heated grill (I heat my gas grill on medium-high heat) and cook the slices for 4-5 minutes per side or until they become slightly charred and have good grill marks.
  3. Serve the eggplant alongside your favorite main dishes or use as an addition to sandwiches, salads, or pasta!
Nutrition Information
Serving size: 1 serving Calories: 66 calories Fat: 3.5gm Saturated fat: 0.5gm Carbohydrates: 8.5gm Sodium: 480mg Fiber: 4gm Protein: 1.5gm Cholesterol: 0mg
Recipe by Simply A (RD) Foodie at