Ingredients:

  • 1 large Globe Eggplant (about 2.5 lbs), sliced 1/2-inch thick
  • 2/3 cup High-Quality Olive Oil, divided for brushing and dressing
  • 4 Tbsp Kosher Salt (for initial salting step)
  • 2 Tbsp fresh Lemon Juice
  • 1/4 cup fresh Parsley, chopped
  • 1/4 tsp Black Pepper

Instructions:

  1. Prepare the eggplant: Slice the large globe eggplant into 1/2-inch thick rounds. Lay the rounds on a large cutting board or baking sheet and generously sprinkle both sides with Kosher salt.
  2. Rest and Rinse: Let the salted eggplant rest for 25 to 30 minutes to draw out excess moisture and bitterness. The slices should be visibly weeping water. Rinse the slices thoroughly under cold running water and pat them completely dry with paper towels. Removing the salt and water is crucial for a non-greasy result.
  3. Make the Dressing: In a small bowl, whisk together the fresh lemon juice, chopped fresh parsley, black pepper, and half of the olive oil (reserving the other half for brushing/grilling).
  4. Grill Preparation: Preheat the grill to medium-high heat (about 400°F). Brush the dried eggplant slices lightly on both sides with the reserved portion of olive oil.
  5. Grill: Place the eggplant slices on the hot grill. Grill for 3 to 5 minutes per side, until deeply golden brown, smoky, and tender. Ensure the slices are soft and velvety before removing.
  6. Serve: Remove the grilled eggplant from the heat, arrange on a serving platter, and immediately drizzle generously with the remaining olive oil vinaigrette. Serve warm or at room temperature.