I found these beautiful, organic Japanese eggplants at the supermarket the other day. Japanese eggplants have thinner skin than the more typical, large purple variety, which make them easier to grill skin-on. The only problem was that I didn’t buy more of them, because I LOVE grilled Japanese eggplants and I should have been more honest about how many eggplants I could consume in one sitting.
Trim the top and bottom of the eggplants, and cut into about 1/2 inch slices, skin on. Score the eggplant slices, making sure not to cut through to the other side. Salt generously, and set aside for about 30 minutes. The eggplants will “sweat” and soften. When softened, rinse the eggplants under cold water and pat-dry with paper towels. Toss in olive oil seasoned with salt and pepper.
In a heated skillet, grilled the eggplants until browned on both sides and the eggplants are extremely tender.
These grilled eggplants were AMAZING. Melt-in-your-mouth tender, and we ate them in a flash. Next time, I will make sure to buy more eggplants!