Should i salt eggplant before grilling

Just tried this today and it was absolutely delicious! We will be adding it to our bbq dinners from now on. Thank you! Great recipe for summer! I just made this and noticed no one said they were too salty. How much salt do you use?

They were waaaaaaay too salty. Instant hypertension. I rather the moisture remain lol. Next time I will do the recipe, but skip the salting. I wiped them down and it was still super salty. Same here…. I put that in my post…. Not sure what happened….?

The only reason to salt the eggplant is to draw out the bitterness. My grandmother called it sweating.. However, after you salt it and let it sit, rinse them. Then proceed with the rest of the recipe. After grilling you can even drizzle with a little balsamic syrup. Great flavor. Only dipped once and was out of this world. Perhaps next time I will brush the oil on the eggplant rather than dip so the first slices dont soak up all of oil mixture had to add more oil towards the end of dipping process.

These turned out pretty good. Super easy instructions and ingredients. We were super excited to cook our first harvest of eggplant from the garden.

So a few things on this…. Next time…. They ended up pretty salty. At least to my taste buds. Maybe I need to wipe them off more? They shrunk a lot. Again not sure if it was because we had to bake them. But we like a more meaty eggplant. Both ways but with adjustments. Turned out delicious but a bit salty.

Next time I make this I will omit salt from the olive oil combo. This was too salty and too oily for my taste. I fixed this and even my vegetable hating husband liked it and said I could fix it again. After reading the other posts about the saltiness, I rinsed the slices and blotted them with paper towels before the oil dip. I also used less salt in the oil. I also lightly grilled tomato slices to add to the eggplant, along with a bit of diced onion and feta cheese.

Sorry I forgot to take a picture. I did this recipe using slender Japanese style eggplants and I took your own advice regarding salting the slices for small eggplant.. They were great. Grease on top of Grease. Only dip once, cook longer. I cooked at the recommended times and the inside was not cooked. Has potential to be a good recipe but cut back on the Grease and cook longer.

It was delicious. I served it as a side with pasta with marinara sauce. My husband who usually likes his eggplant covered in breadcrumbs and cheese also loved it. This will be my eggplant recipe from now on. I forgot to take a picture but it was beautiful before I brought it to the table…then it was gone! Served with a bunch of other grilled vegies, vegi -burgers and a tomato salad. Great flavoring but way too salty. I should have read the comments about the salt level.

It makes more sense to add salt to your liking once the eggplants are cooked. I also personally did not dip them in the oil mixture once again after they were done cooking as it was already really oily. Like most comments of being too salty: any time you soak Eggplants in salt, you should always rinse them off afterwards and squeeze out the excess water. This was delicious! Normally eggplant just gets soggy no matter what but these were excellent on the grill and the flavor was perfect!

I think there is a calculation error on the website. I made this and everything was healthy minus the oil. I think that is calories in recipe not per serving.

I was looking at that nutritional info trying to figure out where 33 grams of sugar came from???? And the colossal fat grams???? Lets use our common sense here. Just checking the recipe where do you think the fat would come from? Very tasty but I wish I would have skipped step six. Use the herb mixture After sweating the eggplant Used half the salt that was called forturned it into our summer grilled eggplant Parmesan also jarred the onions and tomatoes before making the sauce came out Delicious.

Grilled eggplant recipe was easy used half the amount of salt Then grilled thateggplant chard some Roma plum tomatoes and sweet Vidalia onions turn into a red sauce and created a beautiful grilled eggplant Parmesan.

I made these, but instead of parsley and oregano, I used basil and a little crushed red pepper. They were delicious! Excellent recipe BUT not enough oil for all the eggplant. This is an amazing way to use eggplant.

I join a CSA every year and run out of ideas. This was delicious. The first time, I did dip the eggplant, but the first few pieces soaked up SO much, I know I used way more than the recipe called for. The second time I made it, I just brushed the marinade on with a pastry brush. It worked great. These were even good reheated! This recipe is so good. I ate some as appetizers and also added Marinara and cheese and baked it.

Absolutely delicious even more the next day. This is a good recipe. No need to salt eggplant when grilling. The only tweek I made is to mash the marinade ingredients with a mortar and pestle to extract more flavor and added a bit of balsamic vinegar to the marinade.

I am a passionate foodie who was diagnosed with an autoimmune disease and found remission through clean eating. A lot of the recipes are Keto, Whole30 and Vegan too! New Cookbook. These grilled eggplant slices are always a hit! They are grilled and tossed in a simple garlic and herb oil which gives them lots of flavor!

Prep Time 15 mins. Cook Time 12 mins. Get our Grilled Eggplant Parmesan Salad recipe. Yep, you can pickle that. We salt the raw eggplant cubes and press them underneath a weighted plate to get as much moisture out as possible so they soak up the tangy marinade. The longer it sits in the fridge, the better. Get our Pickled Eggplant recipe.

You be the judge. Get our Moussaka recipe. Get our Eggplant and Mushroom Polenta Bake recipe. Using slender Japanese or Chinese eggplant is best. Red bell peppers, Thai chiles, garlic, Thai basil, fish sauce, soy sauce, and tamarind paste add an assertive flavor.

Get our Stir-Fried Tamarind Eggplant recipe. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time. Eggplant is rich in antioxidants, and low in kilojoules. They are a good source of dietary fibre — especially soluble fibre, that also assists with controlling blood cholesterol levels.

Eggplants also contain vitamin B6 for healthy blood and manganese for healthy bones, along with folate for a healthy heart and potassium for optimal blood pressure. Flavourings: garlic, chilli, onion, basil, mint, cumin, parsley, coriander, oregano. Ingredients : haloumi, parmesan and mozzarella cheeses, anchovies, olives, tomatoes, eggs, beef, lamb, tahini, yoghurt, lemon juice, olives and olive oil.

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