Tiny New York Kitchen: Grilled Eggplant


By Victoria Hart Glavin of Tiny New York Kitchen

I adore eating eggplant any old way. This holiday weekend throw a few on the grill to go with whatever it is that you’re preparing. Remember, if you don’t have a grill then a grill pan on the stove works quite well.


3 Eggplants (Thickly Sliced)

3 Garlic Cloves (Thinly Sliced)

18 Basil Leaves

Olive Oil (For Drizzling)

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Place the eggplant slices in a colander. Sprinkle with kosher salt and leave to drain for 30 minutes.

Light the grill. Rinse the eggplant slices and pat dry with paper towels. Place on grill. Grill on both sides for 6 minutes until done. Remove from grill and set aside to cool.

Arrange eggplant slices on serving dish. Sprinkle with garlic, basil leaves, kosher salt, and pepper. Drizzle with plenty of olive oil.  Set aside in cool place for 1 hour to allow flavors to mingle before serving.  Serves 6

Prep Time: 105 Minutes
Cook Time: 6 Minutes
Total Time: 111 Minutes

“Work With What You Got!”

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”