1-Slice and salt eggplant: Getting started with grilled eggplant recipes is straightforward and fun, perfect for beginners or seasoned grillers. First, slice the 2 eggplants into 1/4-inch thick pieces and salt them generously with the 2 teaspoons salt, then let them rest for 15 minutes to draw out moisture and reduce bitterness. After resting, wipe off the salt and any excess moisture to prepare for the next steps.

2-Prepare mixture: Next, mix together 1/2 cup olive oil, 3 crushed garlic cloves, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh oregano, 1/2 teaspoon pepper, and 1/4 teaspoon salt to create a flavorful coating. Brush each eggplant slice with this mixture to ensure they’re well-coated on both sides.

3-Grill slices: Now, grill the slices over medium heat for about 6 minutes per side until they turn golden, brushing on more oil if they begin to dry out for that perfect charred finish.

4-Coat and serve: Once grilled, return the slices to the oil mixture and flip them to coat both sides evenly, then spoon any excess herbs and garlic on top for extra flavor. The whole process takes about 27 minutes total, with 15 minutes for preparation and 12 minutes for cooking, serving up to 4 people. This method not only enhances the taste but also keeps the eggplant from becoming mushy, as it can be stored in the fridge for up to 4 days.