Grilled Eggplant


  • Olive oil
  • Vinegar – red wine or balsamic are fine
  • Herbs – basil, cilantro, dill – whatever you’d like
  • Eggplant
  • Salt (for salt water)

For marinade:

  • Mix olive oil and vinegar (both red wine vinegar and balsamic vinegar work well)
  • Add a pinch of herbs: basil, cilantro, dill – whatever you would like
  • Let sit for 2 hours
  • For a more herb-infused oil, put oil in a pan, heat up with herbs and let it cool down in a cool, dark place (pantry is fine).  Add vinegar when ready to use.

For eggplant:

  • Cut eggplant in half (lengthwise), and then again so you have four 1/2 inch pieces
  • Soak in salt water for 10 minutes and rinse with fresh water
  • Add marinade to each side of eggplant, let sit
  • Grill 15-20 minutes total, only flipping the eggplant once.  (Otherwise it gets rubbery.)
Leah Beckett