Home » Recipes » 100+ Easy Meals » Grilled Eggplant – Rosa Bianca Eggplant Heirloom Variety
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by Todd + Diane
This grilled rosa bianca eggplant post was one of our first recipe posts back in 2008. The Rosa Bianca is one of our favorite varieties of eggplant and to cook them up on the grill is a joy of summer. It’s fun to see how our photography and garden has changed over the years! It’s an oldie but goodie.
Easy Grilled Eggplant Recipe
Our eggplants are showing signs of surrendering to Fall’s arrival. They’re becoming yellow, tougher and seedy. The season is telling us that it’s time to cook what eggplants are still tender and to collect the seeds from the tougher ones. Our Bianca Rosa variety of eggplants are one of our favorites to grow because they are sweet, fleshy and less bitter than most other varieties. The minimal amount of seeds make the Bianca Rosa variety perfect for grilling, baking and for just about anything that requires eggplant.
Amazing Smoky Flavor
One of our favorite ways to prepare eggplant is to grill it. The smokey flavor from the grill makes the slightly crisp outer surface encasing the creamy white interior flesh absolutely delectable. Often times our easy grilled eggplant recipe has been intended as a component of another dish, but it somehow never makes it there. We keep snacking on the slices even while they are still almost too hot to hold.
Can you use other eggplants?
Yes, you can! You can easily adapt this recipe with other types of eggplants. Black beauty, Asian eggplant and Japanese eggplants are fantastic grilled. You’ll still get the fantastic smoky flavor. If you do decide to use black beauty, people have said that you have to salt them first to remove the astringency. We usually don’t salt them and the results are still delicious.
Rosa Bianca eggplant from the garden
Cut, drizzle with oil and grill
How do you prepare your eggplant? Please share and link away so we can all learn! Here’s more of our vegetable recipes and more we found on the internet.
Grilled Eggplant Recipe
Yield: 4 servings
Prep Time: 5 minutes mins
Cook Time: 15 minutes mins
Salting Time: 1 hour hr
Total Time: 1 hour hr 20 minutes mins
If you can find or grow the Rosa Bianca eggplants, they are special. Of course this recipe will work for any variety. The quantity is just for reference, use as much or little as you like.
4.86 from 7 votes
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Ingredients
- 1 pound Eggplant
- Sea Salt or Kosher Salt , as needed
- 1 Tablespoon Olive Oil , as needed
- Fresh Cracked Black Pepper , to taste
Instructions
How to grill eggplant:
Cut the eggplant either into lengthwise halves, or into 1/3-1/2" slices, depending on what you intend to use the eggplant for.
(Next two steps are unnecessary if using more less bitter varieties of eggplant, such as Bianca Rosa, Japanese Eggplant, or Chinese Eggplant).
If you are using an Italian Eggplant or similar variety, sprinkle the slices with salt, and all to sit for 45 min - 1 hr.
Rinse off eggplant, and pat dry.
Light grill and set up for direct heat cooking, about medium heat.
Lightly coat both sides of the eggplant with olive oil. Season with a touch of sea salt and fresh cracked pepper.
(For Halves) - Place on grill, cut side down. Cook until the body of the eggplant gives easily when gently pressed.
(For Slices) - Place on grill and cook until it is slightly charred. Flip and repeat. The interior texture should be soft and fairly translucent with a slightly charred outside. Tasty.
Nutrition Information per Serving
Calories: 59kcal, Carbohydrates: 7g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Sodium: 2mg, Potassium: 260mg, Fiber: 3g, Sugar: 4g, Vitamin A: 26IU, Vitamin C: 2mg, Calcium: 10mg, Iron: 1mg
Course: Side Dish, Vegetables
Cuisine: BBQ-Grilling, Vegetable, Vegetarian
Calories: 59
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100+ Easy Meals BBQ | Grilling Food Garden Garden Recipes Gluten Free Recipes Vegetables Vegetarian
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43 comments on “Grilled Eggplant – Rosa Bianca Eggplant Heirloom Variety”
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Shelley — August 23, 2023 @ 7:15 pm Reply
I saw Bella Bianco eggplant this week at our local outdoor market. Grabbed two and just grilled them up per your recipe tonight. Then I put them on leaf lettuce and topped with lemon juice, fresh ricotta cheese, and fresh chopped mint. I was in heaven! I think tomorrow’s lunch will find them on a crusty roll with pesto mayo, arugula, and banana peppers!
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Todd + Diane — August 23, 2023 @ 8:16 pm Reply
Hi Shelly, wow all those sound fantastic! What great ideas for your eggplants. Thanks for sharing.
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