Grilled or Broiled Eggplant

Among the fastest, easiest ways to prepare eggplant and super at room temperature. It’s so reliably good it almost makes sense to prepare it whenever you’ve got the grill going.

2 medium or 1 large eggplant (11/2 to 2 pounds)

1 teaspoon minced garlic (optional)

4 to 6 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

Chopped. fresh parsley leaves for garnish

• Peel the eggplant if the skin is thick or the eggplant is less than perfectly firm; cut it into 1/2-inch-thick slices; if time allows, salt it. Heat a charcoal or gas grill to medium-high heat and put the rack about 4 inches from the heat source. Or heat the broiler and put the rack 4 to 6 inches from the heat source.
• If you like, stir the garlic into the olive oil, then brush one side of the eggplant slices with the oil. Put, oiled side down, on a baking sheet or directly on the grill.
• Sprinkle with salt (if you salted the eggplant, hold off ) and pepper, then brush with more oil.
• Grill or broil until browned on both sides, about 10 minutes total, turning once or twice, brushing with more oil if the eggplant looks dry, and adjusting the heat or position as necessary to keep the eggplant cooking steadily without burning. Serve hot or at room temperature, garnished with parsley.
  Grilled or Broiled Eggplant with Miso.
  • In the last minute of cooking, brush the slices with Miso Five-Minute Drizzle Sauce
  • MAKES: 4 servings
  • TIME: 30 minutes without salting