Sicilian Style Grilled Eggplant


This dish goes well with grilled steak or chicken. You can also substitute zucchini for the eggplant. I like to eat the grilled eggplant in a sandwich, between a crusty bread roll with thin slices of melted mozzarella cheese on top.


2 Globe eggplants (approximately 1pound each)
2 cloves garlic
1/2 cup extra-virgin olive oil
1 teaspoon dried oregano leaves
Fresh ground pepper

1.  PREPARE THE EGGPLANT:  Remove the stem ends of the eggplants, cut into 1/2-inch thick slices and place in a large bowl.  Salt generously and fill the bowl with enough water to cover the eggplant.  Cover with a plate smaller than the bowl circumference and place a small weight on top to totally submerge the eggplant.  Let soak for at least 1 hour.

2.  MAKE THE GRILLING SAUCE:  Using a mortar and pestle, smash the garlic with 1 teaspoon of salt until paste-like.  Transfer to a small bowl, add olive oil, oregano, and pepper to taste.  Let sit 1 hour.

3.  GRILL THE EGGPLANT:  Heat a gas or charcoal grill to medium high.  Dry off the eggplant slices on a kitchen towel and place on a platter.  Season with salt to taste.  Using a basting brush, brush both sides of the eggplant with the grilling sauce.  Grill about 4 to 5 minutes on both sides, until tender.  Remove from heat, place on serving platter, and brush any remaining sauce on top.

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