Here’s how to make perfectly grilled eggplant! These tricks make it come out tender every time. Top with sauce as a summer side dish or appetizer.Eggplant can be under appreciated, but this Mediterranean-style vegetable is one of the tastiest around. You’ve got to try this grilled eggplant: it comes out smoky and tender, lightly charred and full of flavor. Top it with a sauce and you’ve got a killer summer side dish or appetizer! We went for two different sauces: a fresh tomato salsa fresca, and a creamy, lightly spicy white BBQ sauce. The combination of the two is spot on. You’ll need to know a few tricks for grilled eggplant to get it just right: here’s what to know!Ingredients for grilled eggplantYou don’t even need to top this eggplant with sauces: especially if you’re serving as part of a sandwich or part of a grilled veggie platter. But they’re extra festive, so feel free to add them if you like. Otherwise, the ingredients for grilled eggplant are very basic:Globe eggplantOlive oil SaltTrick 1: make 1/2-inch rounds!There are two tricks you need to know for grilled eggplant. First: slice it into 1/2-inch slices! Any thicker and the eggplant comes out charred on the outside, but tough on the inside. Trust us: we tried it (not delicious). You can place half-inch slices right on the grates and they come out perfectly tender.Trick 2: add olive oil right before grilling!The other tip for grilled eggplant: add the olive oil right before you cook it! Here’s the thing about eggplant: it sucks up oil like a sponge. If you add the oil too soon, the eggplant sucks it all up and then becomes dry. But if you add it right before grilling, it will stay oiled enough
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