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Grilled Eggplant with Garlic Butter
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4502661
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 tbsp minced garlic
- 1 stick (½ cup) butter, softened
- 2 medium eggplants, sliced ½ inch thick
- Salt
- Freshly-ground black pepper
- Olive oil
Directions
- Fold garlic into butter. Shape into a narrow log using parchment or wax paper, and refrigerate until needed.
- Sprinkle all sides of eggplant with salt. Let sit 15 minutes or until it "sweats". Leave it without touching.
- Rinse eggplant. Pat dry with paper towels, and brush with olive oil.
- Season liberally on both sides with salt and freshly ground black pepper.
- Preheat grill to medium-high heat.
- Add eggplant to grill, and cook until marked and slightly charred on both sides.
- Place a pat of butter mixture on top of each piece and wait until butter is melted before serving.
Notes
Save the extra garlic butter. Use it instead of regular butter for things like chicken, fish, and steak.
Making the eggplant "sweat" helps bitter flavors come out of the eggplant.