Whole Grilled Eggplants

Preparation info

  • Makes


    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

Nothing could be simpler than this dish. Medium-sized eggplants are grilled until soft and tender. The flesh inside is soft and pale-colored. Eat it with salt and pepper, a spoonful of your most delicious olive oil, an herb-infused salsa, or yogurt seasoned with garlic and mint.


  • 8 Japanese eggplants
  • salt
  • freshly ground pepper
  • virgin olive oil or salsa verde


Choose eggplants that are firm and shiny. Grill the vegetables close to the coals. Turn them every 5 minutes or so to cook them on all sides. When the eggplants are wrinkled and feel soft when prodded with a finger, remove them. Slice them in half lengthwise and season the flesh with salt, plenty of freshly ground pepper, and a spoonful of oil or green sauce.

You could also spread the s