These grilled eggplants are a very easy dish to prepare and very low in calories

Grilled eggplants are a very easy to make recipe that can also be the basis for other recipes... and with grilled eggplants we can prepare other dishes, such as eggplant rolls, mini vegetable pizzas or lasagna, etcetera.

Eggplants are rich in fiber, minerals such as potassium, calcium, sulfur and iron, antioxidant substances that help fight free radicals that damage cells, and are also low in calories, because they are composed mostly of water: they have only 21 Kcal per 100 grams.

Grilled eggplants

Grilling also allows us to reduce fat to a minimum, since we will only have to pass a piece of paper with a few drops of oil on the griddle so that the eggplants do not stick. Let's see then the recipe of grilled eggplants, and then some ideas to use them in other recipes.


We do not give exact quantities because you can make as many as you want, and season with salt, pepper, parsley and garlic to taste.

Grilled eggplants


Cut the eggplants: Wash the eggplants well, remove the ends and cut into slices of about 5 mm thick. We can also cut them widthwise, if we want to have large slices to make some kind of recipe later.

To remove the bitterness from the eggplants, we distribute them in layers inside a large colander, alternating layers of eggplant with a little coarse salt. Let stand 30 minutes, then rinse the salt and dry the slices with absorbent paper.

We prepare the seasoning: We chop the parsley and garlic, or we can even crush them in a mortar with a little salt. If you are going to use the eggplants to prepare another recipe, you can skip this step.

We cook the grilled eggplants: We put 2 or 3 drops of oil on the griddle and distribute it with absorbent paper. We are not going to fry our eggplants, we just need them not to stick. Heat the griddle very well over medium heat, and when it is very hot distribute the eggplant slices. We are going to cook them 3 or 4 minutes per side, when they start to turn golden brown we turn them over. The cooking time may vary if the slices are more or less thin.

Serve: Put the eggplants in a serving dish, season with salt, pepper, parsley and garlic (or other spices if you prefer), a drizzle of extra virgin olive oil, and serve. We have chosen to season them with yogurt sauce, but they also go very well with a green sauce.

They can also be eaten cold.

Alejandro Peña

Journalist, broadcaster and creative editor+ info

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