How to Grill Eggplant on a George Foreman Grill
Oct 6, 2017
Linda Watson in eggplant, george foreman grill, kitchen tools, savory, vegetables

I scored a George Foreman grill at a thrift shop for three bucks a few weeks ago. I love how quickly it grills vegetables, especially eggplant. I eat them hot off the grill as a side dish. These tender grilled eggplant slices would be excellent layered with tomato sauce for eggplant casserole or eggplant subs.

The small George Foreman grill is handy for cooking for one or two. My Taster doesn't like eggplant. I don't want to fire up a big gas grill for just a few slices, but now it's easy to make some just for me. Yum!

Grilling eggplant on a George Foreman Grill

Active time: 5 minutes. Total time: 10 minutes. Serves 1 or 2. Cook more at a time with a larger grill.

Costs 33 cents a slice using organic ingredients. Vegan and gluten-free.


1/2 medium eggplant
2 teaspoons olive oil (optional)
salt to taste


George Foreman grill

  1. Put a George Foreman grill or other indoor grill on a heat-proof surface. Check to make sure the hot surfaces are not too close to your curtains, homework, or other flamable objects. Plug it in so it pre-heats.
  2. Rinse eggplant and cut four even slices, about 3/4-inch thick. The more even the slices are, the more evenly they will cook. Brush one side of each slice with olive oil. No need to peel it: it takes time and removes structure and nutrition.
  3. Watch for the red light and listen for the click that tells you the grill is hot. Open grill carefully and put eggplant slices oil-side down on the bottom grilling surface. Brush tops with oil and sprinkle with salt. Close the grill lid and set a timer for five minutes.
  4. Open the grill and check for doneness. You should be able to glide a fork through the center of any slice. If they aren't done, close the lid and grill a little longer. When eggplant is tender, remove from grill and serve hot.

dinner with grilled eggplant, pasta with tomato sauce, and wax beans

Recipe Tips

Nutritional information (2 slices or 1/2 recipe)

Calories: 59. Calories from fat: 51%, carbohydrates: 42%, protein: 7%.

Protein 1 grams (2% daily value), total fat: 4 grams (5%), cholesterol 0 grams, total carbohydrates 7 grams (2%), dietary fiber 3 grams (11%)

Calcium 10 mg (1%), iron trace (2%), potassium 241 mg (7%), zinc trace (1%), Vitamin C 2 mg (3%), Vitamin A 93 IU (2%), Vitamin B6 0.1 mg (5%), Thiamin B1 0.1 mg (4%), Riboflavin B2 trace (2%), Folacin 21 mcg (5%)

Article originally appeared on Cook for Good, home of Wildly Affordable Organic and Fifty Weeks of Green (
See website for complete article licensing information.