Charred Grilled Eggplant
Thick eggplant slices get seared on a hot skillet until deeply charred and tender inside. Salt and olive oil are all you need for a smoky, satisfying side that works solo or with rice.
- Total time
- 15 min
- Servings
- 4
- Calories
- 68
- Protein
- 1g
simplerusticamericanvegetarianvegangluten-freedairy-freecrispy
Ingredients
- 1 large (about 1.5 lb) eggplant
- 2 tbsp olive oil
- ½ tsp salt
Instructions
- 1
Slice eggplant lengthwise into 1/2-inch-thick planks.
- 2
Heat a large skillet over medium-high until it shimmers, about 2 minutes.
- 3
Brush both sides of eggplant with olive oil and season with salt.
- 4
Lay slices flat and sear 4 minutes per side until deeply charred and fork-tender.
- 5
Transfer to a plate and serve hot or at room temperature.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- chef's knife
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