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You are here: Home / Uncategorized / How to Grill an Eggplant (Stove Top Method)

How to Grill an Eggplant (Stove Top Method)

December 1, 2015 50 Comments

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I don’t own a grill. The grill where you can do your barbeques and make paneer tikka and garlic bread? Yeah, I don’t have that. Not even an anti-social sized one that helps me make portions enough for two. And before you ask, no, my microwave does not come with a grill.
But, does that stop me from grilling? Hell no! Being a self-confessed eggplant lover, how can I not grill it and make those yummy grilled eggplant recipes?
So I got an eggplant one Saturday.
It was nice and fresh and fat when I bought it on this particular Saturday. Unfortunately, I didn’t use it for a whole week and when I took it out the next Saturday morning, it had slightly begun to wilt and rot at the stalk. Just slightly though.
That’s ok. Just chop off a bit from the stalk part and place it on a plate.
Stick a thick wooden skewer or slim spoon or something similar through the middle of the cut portion.
Take 1 tsp oil and coat the eggplant well. Go on, don’t be a wuss and use your hand to do the oil massage.
Switch on your stove and keep it on low fire. Hold the wooden skewer firmly and place the oiled eggplant near the fire. Keep rotating slowly making sure all the sides get even heat.
The skin will being to shrivel and the skin starts getting charred. Make sure no sides burn by evenly distributing the heat.
Place on a plate and let it cool a bit.
Peel the charred skin and remove completely. The resulting eggplant meat will be soft, semi-cooked and very fragrant because of the stove-top grilling.
We can make a bunch of interesting stuff with grilled eggplant. Watch this space for the recipes 🙂
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By nags Filed Under: Uncategorized

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Previous Post: « Curd Rice Recipe, Thayir Sadam, South Indian Curd Rice
Next Post: Baingan Bharta – Recipe with Grilled Eggplant & Spices »

Reader Interactions

Comments

  1. Pavithra

    April 1, 2010 at 1:14 pm

    Mmmm looks good and I too do the same .. nice pictures..

    Reply
  2. Nags

    April 1, 2010 at 1:13 pm

    Parita, you hold the eggplant in your hand while grilling?! wow that sounds scary! how do you prevent your hands from getting burnt?

    Reply
  3. Prathibha

    April 1, 2010 at 1:13 pm

    I use both the methods grill as well as stove top…Infact I even prick it with fork well and do oil massage before grilling,….after grilling immerse it in cold water..it makes the peeling job easier…try doing that next time dear

    Reply
  4. RAKS KITCHEN

    April 1, 2010 at 1:13 pm

    I too do the same way,stove top method 🙂

    Reply
  5. Madhuram

    April 1, 2010 at 1:13 pm

    We don't even have a gas stove here (it's electric range) so I broil it in the oven. Apply oil and cut it in half. Place the skin side down on a baking sheet lined with aluminum foil and spray some oil on the open side too. Bake it at 350 for 25-30 minutes and then broil it for 5 minutes to get that black charred appearance. I do this when I'm baking something else in the oven. So 2 in 1. Then use a spoon to just scoop the pulp out.

    Reply
  6. radha

    April 1, 2010 at 1:13 pm

    The step by step pictures are great. Could you do one like this for making white sauce?

    Reply
  7. Sudeshna

    April 1, 2010 at 1:13 pm

    Even I prepared the eggplant for begun bharta in a similar way. Once I tried to grill it in the MW, and it was awful, the egg plant got totally dried up, my thick and healthy looking aubergine turned to a thin and dried up one 🙁

    Reply
  8. sra

    April 1, 2010 at 1:13 pm

    Ah, now I can associate eggplants and lollipops together! I used to stick a fork in it until I found some device that's like a fan with a steel plate full of holes on a wooden stick – now I put that on the flame and the brinjal on that.

    And like your expression 'anti-social sized one'. Nice pix of the gleaming and oiled eggplants!

    Reply
  9. K

    April 1, 2010 at 1:13 pm

    Hey Nags, thanks for your message. I've been following both your blogs for quite sometime. I tried the veg biryani recipe from here and just loved it. I had left a message there long back too!
    We had a grill party last weekend and grilled sliced eggplants. It tasted awesome:)Waiting for recipes with grilled eggplant

    Reply
  10. Raje

    April 1, 2010 at 1:13 pm

    Wow super idea! Will try this one. Iam sure stove top is more efficient and faster than in an oven

    Reply
  11. Lena Rashmin Raj

    April 1, 2010 at 1:13 pm

    compared to last 2-3 months the snaps you are uploading are amazing Nags.. 🙂
    superb job.. 🙂

    Reply
  12. A

    April 1, 2010 at 1:13 pm

    nice pics.. I am loving your step-by-step series. Really appreciate all the effort you are putting into this.

    Reply
  13. Anonymous

    January 18, 2010 at 8:06 pm

    Eggplants can ooze a lot when char grilled like this, so I always line the are around the burner with a tin foil. Keeps the stove top clean and clean up is a cinch!

    Reply
  14. Lena Rashmin Raj

    September 21, 2009 at 10:26 am

    compared to last 2-3 months the snaps you are uploading are amazing Nags.. 🙂
    superb job.. 🙂

    Reply
  15. Divya Vikram

    September 21, 2009 at 6:16 pm

    Sounds easy and yummy as well. Waiting for your recipes!

    Reply
  16. Neha

    September 21, 2009 at 10:13 am

    I also do use the stove top method, but use skewers instead for rotating. Earlier i had a small toaster, was lot better, as stove top needs a lot of cleaning afterwards.
    And also i give a small slit before roasting…

    Reply
  17. Nags

    September 21, 2009 at 12:43 am

    hehehehe 😀 It does look a bit funny Soma :d

    Reply
  18. Soma

    September 20, 2009 at 3:36 pm

    I don't know why I laughed & laughed seeing that stick poked into an eggplant:-D I make slits & make the entire thing sit on the frame of stove top & rotate it occasionally. I like the smell of fire grilled so don't like to use the oven.

    Reply
  19. rekhas kitchen

    September 20, 2009 at 4:50 am

    nice post nags very help full for new cooks great job dear.

    Reply
  20. DEESHA

    September 19, 2009 at 7:10 am

    yep this method takes barely 10-12 mins, thats exactly why I use the stove top to grill my eggplants & I love the smell too But I never used a wooden skewer .. clever idea

    Reply
  21. Shri

    September 19, 2009 at 3:56 am

    Cool Idea Nags!Never occurred to me you could stick a stick in it:D Well, I just turn it with skewers!

    Reply
  22. Sig

    September 19, 2009 at 12:44 am

    I knew the pics will be great when I saw the title 🙂 I grill bell peppers on the stove when I just have to do one or two. I use the oven for more. Love the skewer idea,I normally use a tong or a fork.

    Reply
  23. Nags

    September 19, 2009 at 12:55 am

    Bong Mom – See, that takes an hour! this method barely takes 10-12 mins 🙂

    Reply
  24. Raje

    September 18, 2009 at 4:44 pm

    Wow super idea! Will try this one. Iam sure stove top is more efficient and faster than in an oven

    Reply
  25. Bong Mom

    September 18, 2009 at 1:40 pm

    Wow looks very techie kind.

    Can't you just put it in the oven and forget about it ? I make slits, pour oil, salt and put in oven at broil for about an hour

    Reply
  26. Sireesha

    September 18, 2009 at 4:57 pm

    I do it same way but with out inserting the stick…Thats a clever idea of inserting a wooden stick and then roasting the eggplant :)Will try now…

    Reply
  27. 5 Star Foodie

    September 18, 2009 at 2:50 pm

    That is a cool method for grilling especially for those who don't have a grill, excellent!

    Reply
  28. Dibs

    September 17, 2009 at 11:33 pm

    Yup! I do the same while making baigan bhartha etc. it does make my stove messy though and hate the cleaning up after! The stick is a smart idea. Microwave grills never worked for me…not sure if I am missing something ..but have never managed a 'grill effect' in a m'wave!!

    Reply
  29. Gita

    September 17, 2009 at 9:17 pm

    Thats a clever idea of inserting a wooden stick and then roasting the eggplant 🙂

    Reply
  30. sra

    September 17, 2009 at 7:19 pm

    Ah, now I can associate eggplants and lollipops together! I used to stick a fork in it until I found some device that's like a fan with a steel plate full of holes on a wooden stick – now I put that on the flame and the brinjal on that.

    And like your expression 'anti-social sized one'. Nice pix of the gleaming and oiled eggplants!

    Reply
  31. Seena

    September 17, 2009 at 5:55 pm

    Good! am going to give this in my blog's how to link.. 🙂

    Reply
  32. Sushma Mallya

    September 17, 2009 at 4:58 pm

    Nice pictures Nag..I usually roast with the help of my fork inserted ….will remember this tip while roasting my brinjal next time:)

    Reply
  33. Sudeshna

    September 17, 2009 at 4:06 pm

    Even I prepared the eggplant for begun bharta in a similar way. Once I tried to grill it in the MW, and it was awful, the egg plant got totally dried up, my thick and healthy looking aubergine turned to a thin and dried up one 🙁

    Reply
  34. radha

    September 17, 2009 at 3:57 pm

    The step by step pictures are great. Could you do one like this for making white sauce?

    Reply
  35. Mriganayani

    September 17, 2009 at 3:28 pm

    Nags – Looks awesome! I love the wuss part and I'm with you on that!

    Perfect for Baingan Bharta! Love it!

    Reply
  36. Shalini

    September 17, 2009 at 3:14 pm

    Your step by step pictures and notes are awesome 🙂
    I use the same method to grill the eggplant but keep the stalk and crown intact. I also line the stove with aluminium foil to save the oil that seeps out and use it when making Bhaingan Bhartha – flavors it better 🙂

    Reply
  37. Madhuram

    September 17, 2009 at 3:07 pm

    We don't even have a gas stove here (it's electric range) so I broil it in the oven. Apply oil and cut it in half. Place the skin side down on a baking sheet lined with aluminum foil and spray some oil on the open side too. Bake it at 350 for 25-30 minutes and then broil it for 5 minutes to get that black charred appearance. I do this when I'm baking something else in the oven. So 2 in 1. Then use a spoon to just scoop the pulp out.

    Reply
  38. Arthi

    September 17, 2009 at 1:51 pm

    wow very nice…you step by step photo instructions are awesome…ur efforts shoul be appreciated…Great

    Reply
  39. Jayashree

    September 17, 2009 at 1:26 pm

    I don't use a skewer either…..never thought of it….and never got burnt either.

    Reply
  40. Monika

    September 17, 2009 at 1:19 pm

    oh this is a regular in the house without the skewer and mostly get transformed into bharta

    Reply
  41. K

    September 17, 2009 at 7:49 pm

    Hey Nags, thanks for your message. I've been following both your blogs for quite sometime. I tried the veg biryani recipe from here and just loved it. I had left a message there long back too!
    We had a grill party last weekend and grilled sliced eggplants. It tasted awesome:)Waiting for recipes with grilled eggplant

    Reply
  42. Prathibha

    September 17, 2009 at 9:47 am

    I use both the methods grill as well as stove top…Infact I even prick it with fork well and do oil massage before grilling,….after grilling immerse it in cold water..it makes the peeling job easier…try doing that next time dear

    Reply
  43. My Experiments with Cooking

    September 17, 2009 at 9:43 am

    I grill it with stalk intact, acts as a handle 😀 Mash it , add tamarind juice and onions!Pachi pulusu is what we call it 🙂

    Reply
  44. Parita

    September 17, 2009 at 7:48 am

    I do it the same way but without inserting a wooden skewer…sounds a lot easier with sweker, better than burning hands 🙂

    Reply
  45. Divya Kudua

    September 17, 2009 at 6:59 am

    Hmmm..interesting..:)

    Reply
  46. Pavithra

    September 17, 2009 at 6:15 am

    Mmmm looks good and I too do the same .. nice pictures..

    Reply
  47. RAKS KITCHEN

    September 17, 2009 at 11:23 am

    I too do the same way,stove top method 🙂

    Reply
  48. The Wandering Minstrel

    September 17, 2009 at 9:15 am

    😀 😀 I know what's coming next, hehehe!

    Reply
  49. A

    September 17, 2009 at 9:00 am

    nice pics.. I am loving your step-by-step series. Really appreciate all the effort you are putting into this.

    Reply
  50. Nags

    September 17, 2009 at 7:49 am

    Parita, you hold the eggplant in your hand while grilling?! wow that sounds scary! how do you prevent your hands from getting burnt?

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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