Ingredients:

  • 2 large eggplants (approx. 1.5 lbs / 680g)
  • 1 tsp (6g) coarse sea salt
  • 3 tbsp (45ml) extra virgin olive oil
  • 3 cloves garlic, minced (approx. 15g)
  • 2 tbsp (8g) fresh flat-leaf parsley, finely chopped
  • 1 tbsp (4g) fresh oregano, finely chopped
  • ½ tsp (2g) cracked black pepper
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Cut the eggplant lengthwise into ¾-inch (2cm) thick planks.
  2. Sprinkle both sides of the eggplant planks with sea salt and let them sit for 20-30 minutes to draw out moisture.
  3. Pat the eggplant planks dry with paper towels to remove excess moisture and bitterness.
  4. Preheat your grill or cast-iron grill pan to medium-high heat.
  5. Lightly brush the eggplant planks with a small amount of olive oil.
  6. Place planks on the grill and sear for 4-6 minutes per side until deep, dark grill marks form and the texture yields slightly.
  7. In a small mixing bowl, whisk together the remaining olive oil, minced garlic, chopped parsley, oregano, pepper, and lemon juice.
  8. Immediately brush the garlic-herb mixture onto the hot eggplant planks so the residual heat awakens the aromatics.