Broiled Eggplant

This simple eggplant recipe requires only 4 fresh ingredients and keeps the seasoning very basic.

The secret to preparing the eggplant is sweating and draining. This vegetable contains a lot of water, which can ruin any dish. The simple procedure of sweating and draining takes some time and patience, but it will reward you with an eggplant tasting sweet and pure, instead of bitter and soggy.

My preferred method is to spread the slices in a large colander, sprinkle them with salt and let them rest for a while (up to 1 hour). Afterwards, I simply pat off the excess water with a paper towel. Alternatively, you can place the slices on a large cutting board or baking sheet, lined with paper towels, sprinkle the slices generously with salt, set aside and wait for the salt to extract the excess water and bitterness.

Serve it as an appetizer or side dish with your choice of grilled meats or fish. Perfect summertime dish.

Broiled Eggplant

Recipe by Anna BembryCourse: AppetizersCuisine: ItalianDifficulty: Simple


Prep time


Cooking time




Sweating and draining



This simple eggplant recipe requires only 4 fresh ingredients and keeps the seasoning very basic.


  • 3 eggplants, thickly sliced

  • 3 garlic cloves, thinly sliced

  • 18 fresh basil leaves

  • olive oil for drizzling

  • salt and pepper


  • Place the eggplant slices in a colander, sprinkle with salt, and let drain for about 30 minutes. Preheat the broiler. Adjust the oven rack at the top of the oven. Line a baking sheet with baking parchment.
  • Rinse the eggplant slices and pat dry with paper towels, place them on the prepared baking sheet, then broil on both sides for a few minutes, until light golden. Remove from the heat and let cool.
  • Arrange the eggplant slices in layers on a serving dish, sprinkling each layer with garlic, basil leaves, salt and pepper, and drizzling with plenty of olive oil.
  • Set aside in a cool place for at least 1 hour to let the flavors mingle before serving.
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