Grilling Eggplant Perfection: Mastering The Cast Iron Grill Pan Technique

Grilling eggplant on a cast-iron grill pan is a great way to enjoy this versatile vegetable. It can be served as a tasty side dish or used as an ingredient in sandwiches, pasta, or even pizza. Grilled eggplant has a rich, smoky flavour and is best cooked until tender with lightly browned grill marks.

To grill eggplant on a cast-iron grill pan, start by preparing the eggplant by slicing it into rounds or slices about 1/4 to 1/2-inch thick. Drizzle or brush the eggplant slices with olive oil and season them with salt and pepper. Preheat your cast-iron grill pan to medium-high heat and place the eggplant slices on the pan. Grill each side for a few minutes until tender and lightly charred.

You can enjoy grilled eggplant on its own or elevate it with various toppings and sides. Some popular options include garnishing with herbs like cilantro or parsley, serving it with a side of couscous salad, or even melting cheese on top.

How to prepare the eggplant

First, select your eggplant. Look for a firm, glossy eggplant, with no hard spots and a shiny, smooth skin.

Next, wash the eggplant and remove the stem. Cut the eggplant into slices about 1/2-inch thick. You can cut the slices diagonally, crosswise, or lengthwise. It is recommended to keep the skin on, as it helps the eggplant slices keep their shape and makes them easier to handle. However, diners do not need to eat the skin.

After slicing, brush the tops of the slices with olive oil and sprinkle with salt. Allow the eggplant to sweat while you prepare the grill pan.

Now, heat your cast-iron grill pan on the stove over medium-high heat. You can also place the seasoned cast-iron skillet directly on an outdoor grill and heat it to a medium-high temperature of about 300°F.

Once the pan is heated, carefully place the eggplant slices onto the grill pan, oil side down. Cook for 3-5 minutes, or until the eggplant has softened and turned a golden colour. Then, carefully flip the slices over and cook for another few minutes.

The eggplant is ready when it is tender and has grill marks on both sides. Remove from heat and serve. You can also add toppings or serve with a sauce or salad on the side.

How to prepare the grill pan

To prepare your cast-iron grill pan for eggplant, you'll need to start by heating it up. Place your seasoned cast-iron skillet directly on the grill and heat it to a medium-high temperature of about 300°F. If you're using a stovetop, preheat your grill pan to medium-high heat.

While the pan is heating up, you can prepare the eggplant slices. Look for firm, glossy eggplants and slice them into uniform pieces about 1/2-inch thick. You can leave the skin on, as it will help the eggplant slices keep their shape and make them easier to handle.

Once your pan is hot, it's time to add some oil. Drizzle or brush olive oil onto the pan, ensuring that it is evenly coated. You'll need enough oil to prevent the eggplant from sticking and to give it a nice grilled texture.

Now you're ready to add the eggplant! Place the slices onto the pan in a single layer, arranging them so they cook evenly. Depending on the size of your grill or pan, you may need to cook the eggplant in batches.

Let the eggplant cook for a couple of minutes on each side. You'll know it's ready to flip when it's lightly browned with grill marks. After a few minutes on the second side, the eggplant should be tender and ready to serve.

If you want to add more flavour to your eggplant, you can brush it with a marinade before cooking, or sprinkle it with spices, herbs, or cheese after it's grilled.

How to cook the eggplant

First, prepare the eggplant. Look for firm, glossy eggplants at your local market or grocery store. You can grill almost any eggplant variety, so choose whichever looks best, or use a mix. When you're ready to cook, slice the eggplant into 1/4-inch-thick rounds or slices. Alternatively, cut the eggplant into 3/4-inch-thick slices diagonally, crosswise, or lengthwise.

Next, lay the sliced eggplant on a paper towel-lined tray. Brush the tops of the slices generously with olive oil and sprinkle with salt. Allow the eggplant to sweat as you prepare your grill pan.

Preheat a cast-iron grill pan to medium-high heat. When it's nice and hot, add the eggplant slices and grill for 2 to 3 minutes on each side, or until golden and tender. You should be able to easily pierce the slices with a fork; they shouldn't be tough or spongy. The grilled eggplant slices are ready when they're completely tender and have grill marks on both sides.

Once cooked, remove the eggplant from the heat and serve. Enjoy!

How to make a marinade

To make a marinade, you'll need an acid, some flavourings, oil, and salt.

For the acid, use vinegar, lemon juice, orange juice, or wine. This is what will tenderise the meat. For the best grilled eggplant, you'll want to ensure your marinade has oil, which will help the mixture cling to the eggplant and ensure even coverage. Use extra-virgin olive oil or canola oil.

Add your choice of flavourings and salt to taste. You can use any combination of seasonings or spices you have on hand. For grilled eggplant, you might want to use garlic, parsley, cilantro, or soy sauce.

Mix three parts of oil for every one part of acid. Add in your choice of flavourings and salt to taste. You can also add some sweetness with honey, molasses, or sugar, but be careful as sweet marinades burn more quickly.

Place your sliced eggplant in a zip-top bag, pour in the marinade, seal the bag, and shake to coat all sides of the eggplant. Place in the fridge until you're ready to grill.

How to serve the grilled eggplant

Grilled eggplant is a versatile dish that can be served in many ways. Here are some ideas on how to serve grilled eggplant:

As a Side Dish

Grilled eggplant can be served warm as a side dish to complement a variety of main courses. It pairs well with grilled tomatoes, rice, or crusty bread.

As an Appetizer

Grilled eggplant can be a tasty appetizer for your guests. Try brushing eggplant slices with extra-virgin olive oil, then grilling them for a few minutes on each side until charred. Stuff each eggplant slice with a mixture of pesto, creamy ricotta, and lemon juice. You can also serve grilled eggplant as part of an antipasti platter or bruschetta, topped with pesto, prosciutto, or other bruschetta toppings.

In a Salad

Grilled eggplant is a great addition to summer salads. Cut the eggplant lengthwise, brush with olive oil, and grill over medium-high heat until nicely charred. Drizzle the grilled eggplant slices with a vinaigrette, such as mustard and herb, or balsamic and apple cider vinaigrette, and serve over a bed of greens. You can also chop up the grilled eggplant and add it to a salad, such as a grilled vegetable salad with zucchini, mini peppers, and balsamic vinaigrette.

As a Main Course

Grilled eggplant can be the star of the show as a meat alternative in main courses. Try using grilled eggplant slices as "buns" for burgers, especially Greek lamb burgers. You can also make grilled mini eggplant pizzas, grilled eggplant Parmesan, or grilled eggplant gyros with tzatziki. For a sandwich option, grill eggplant rounds, halloumi cheese, and bread, then assemble with tomato slices, greens, and pesto.

With Grains

Grilled eggplant goes well with grains such as rice, couscous, or brown rice. Try serving it with a side of grilled tomatoes and a spoonful of romesco sauce.

With Dairy

Grilled eggplant can be served with a variety of dairy products. Try it with a dollop of pesto, a scattering of crumbled feta cheese, or a mixture of ricotta and lemon juice. You can also grill eggplant with halloumi cheese for a tasty sandwich.

With Meat

Grilled eggplant can be served alongside meat dishes, such as grilled chicken or pork chops. It can also be used as a meat patty alternative in burgers.

Frequently asked questions