Grilled Eggplant with Garlic Butter
Grilled eggplant with garlic butter is a simple way to get tender, smoky slices with a rich finish. The eggplant is salted first, which draws out moisture and the bitter flavors that can make it harsh. A coin of chilled garlic butter then melts over the hot, charred surface. The recipe makes extra butter, which works well on chicken, fish or steak.
Instructions
Mix the minced garlic into the softened butter until evenly combined. Roll the butter into a narrow log using parchment or wax paper, and chill it in the refrigerator until you need it.
Sprinkle salt over every side of the eggplant slices. Leave them untouched for 15 minutes, or until beads of moisture appear on the surface.
Rinse the slices and pat them dry with paper towels. Brush them with olive oil, then season both sides generously with salt and freshly ground black pepper.
Preheat the grill to medium-high heat. Lay the eggplant on the grill and cook until both sides are marked and slightly charred.
Put a pat of the garlic butter on top of each slice. Wait until the butter has melted, then serve.
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