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Grilled Eggplant


2 tablespoons salt, plus more for sprinkling

3 medium eggplants, trimmed and cut into ¾-inch thick diagonal slices

Olive oil

Pepper to taste

Dried thyme (or any dried herb of your choice)


  1. In a large bowl dissolve 2 tablespoons of salt in 1 cup warm water. Add 3 quarts cold water. Put eggplant slices in salt water, weigh down with an upside-down plate, and let sit for 30 minutes.
  2. Drain eggplant and pat dry with paper towels or a clean kitchen towel. Lay on a large baking sheet or tray.
  3. Preheat grill on medium high heat. Brush one side of the eggplant with olive oil and sprinkle with salt and thyme. Lay oiled side down on the grill. Close lid and grill for 5 minutes.
  4. Brush top sides with oil and sprinkle with salt and thyme. Turn slices over, close lid and cook until grill marks appear on the other side and eggplant is very tender, about 5 minutes.
  5. Serve hot or at room temperature.