Slice the eggplant into about ½ inch (or a bit thinner) circles. Arrange the slices on a large cutting board and sprinkle with salt on both sides. Let them rest while preparing the balsamic dressing.
To make the dressing, add the olive oil, balsamic vinegar, and garlic into a small jar. Shake or stir well with a spoon.
Heat your grilling pan to a medium heat. While the pan is heating, remove some of the water from the eggplants with the help of a kitchen towel.
Once the pan is hot, place the eggplant slices on top in a single layer and leave to cook.
After about 2 minutes, check to see if they have developed nice char marks, and then flip them over onto the other side. Once cooked, remove and place on a chopping board to rest. Repeat this step until you run out of eggplant slices.
To plate the grilled eggplant, massage a handful of arugula or baby spinach in your hands and place in the center of the plate. Drizzle the greens with the balsamic dressing. Arrange the eggplant slices in a circle around the greens and generously drizzle with balsamic vinegar dressing. Serve.
Tips for the best Grilled Eggplant
Slice the eggplant the same size. You want the slices to be on the thin side and about the same thickness for all. This helps them cook evenly so they are not burnt or undercooked.
Salt and pat the eggplant dry. Doing this will remove excess water from the eggplant. Doing this enables them to char easier and keeps them from getting soggy.
Heat the pan before putting the eggplant in it. Having the pan already hot ensures that the eggplant will cook fast and develop a nice char and texture.
Massage the arugula. If you plan to serve this dish with arugula, massage the leaves to cause some wilting. This unleashes their tangy full flavor without the bitterness.
How to Store
Store any leftover Grilled Eggplant in an airtight container in the fridge. It will keep for about 3-5 days.