Grilled Eggplant with Marjoram Sauce Recipe

Grilled Eggplant with Marjoram Sauce Recipe

Prep Time


Cook Time



Grilled Eggplant with Marjoram Sauce Recipe

Grilled Eggplant with Marjoram Sauce Recipe – Eggplant was cultivated for the beauty of its flowers and glossy fruits rather than for the kitchen. Today, there are many varieties of eggplant, both solid and striped, in a rainbow of skin colors, including purple, violet, white and green.

Recipe courtesy of Williams-Sonoma


  • 2 eggplant, each about 12 oz., cut crosswise into slices 1/2 inch thick
  • Salt, to taste
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 2 tablespoons chopped fresh marjoram
  • 1 garlic clove, minced
  • 1/4 teaspoon grated lemon zest
  • Freshly ground pepper, to taste


  • 1 Layer the eggplant slices in a colander, sprinkling each layer with salt. Top with a plate and a heavy weight such as a pot. Let stand for 1 hour to drain off the bitter juices. Rinse off the salt and pat the slices dry with paper towels.
  • 2 Prepare a fire in a charcoal grill or preheat a broiler.
  • 3 To prepare the marjoram sauce, in a small bowl, stir together the 1/4 cup olive oil, marjoram, garlic, lemon zest and pepper. Set aside.
  • 4 Brush the eggplant slices on both sides with olive oil. Place on the grill rack or on a broiler pan and grill or broil, turning once, until browned and tender, about 5 minutes per side.
  • 5 Arrange the eggplant slices, overlapping them, on a serving plate. Spoon on the marjoram sauce and let stand until serving. Serve warm or at room temperature.


20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC