Grill “Grate” Eggplant

Ever cooked up an eggplant and ended up with a soggy mess? Yeah, we did too – until we found this technique! It’s simple – salt your eggplant before throwing it on your GrillGrates!

Salting your eggplant removes excess moisture, which can result in a stronger flavor and a firmer texture after cooking. It also helps your eggplant crisp up nicely during the grilling process. 

There are a couple of different ways to prep your eggplant for success, depending on how much time you have: 

• Short on time? Cut your eggplant into chunks or slices and then generously salt the exposed areas of your eggplant with kosher salt. Place them on a palte or pan lined with paper towels to soak up the excess moisture that escapes. 
• Have the luxury of prep time? Arrange the salted pieces of eggplant on your plate or pan on top of paper towels and then add another layer of paper towels on top of them. Then, place another sheet pan or plate on top of your eggplant to help force even more moisture out. 

Once your eggplant has been drained of excess moisture, we like to add a thin coating of extra virgin olive oil, season with our favorite rub and grill on GrillGrates at 550 – 600 degrees. Make sure to pre-heat your GrillGrates before laying down your eggplant and use them rails up for gorgeous sear marks! Want to go the extra mile for taste? Finish with a squeeze of citrus and your favorite cheese!