Grilled eggplant turns tender, smoky, and nonstick when moisture, heat, and timing are managed with care. Season lightly, oil the eggplant not the grates, and flip only when the slices release on their own.
Essential Concepts
– Slice 1/2 inch; brief salt; pat dry.
– Oil slices, not grates; grill very hot.
– Flip only on release; finish over cooler zone.







