Whole Grilled Eggplant

1. Stage

Preheat a gas grill to 500°F. Adjust the grill as needed during cook time to maintain a medium-high temperature between 450°F to 500°F.

2. Stage

Poke slits in the eggplant for steam to escape:  With a sharp knife, poke 10 shallow slits spread out around the surface of the eggplant, this will help steam escape, so the eggplant doesn’t abruptly burst open as it cooks. 

3. Stage

Grill the eggplant:  Place the eggplant on the preheated grill using tongs and close the lid. The grill will be smoky, that’s okay, as there is no oil (or fat) to cause a flare up.  After 20 minutes, check on the eggplant. If it looks deflated or sunken in on itself and the grilled side is softened to the touch, it’s ready to be flipped. If not, wait another 5 minutes, then use a pair of tongs to flip it to finish cooking until it’s softened all over and mushy between the tongs, 5 minutes.

4. Stage

Let the eggplant cool a bit: Once the eggplant is completely cooked through, use the tongs to gently remove it from the grill and onto a cutting board. Let it cool for 2 minutes.

5. Stage

Slice the eggplant and transfer to serving plate: Slice it in half lengthwise and transfer the halves to a serving plate. Loosely drag a fork through flesh to loosen the eggplant so the eggplant flesh is distributed into the nooks and crannies.

6. Stage

Garnish and serve: Lightly drizzle the eggplant with extra virgin olive oil and squeeze a lemon half over the top. Season with flakey sea salt and freshly cracked black pepper. Garnish with parsley. Taste and adjust with additional salt, pepper, and lemon juice if needed.  The eggplant skin will get pretty charred, so we recommend just eating the eggplant flesh.  Store leftovers in an airtight container or zip top bag and it will last in the fridge for 2 days. Did you love the recipe? Leave us stars below!