Ohio Smoky Grilled Eggplant on Arteflame

Introduction

If you're looking for an irresistibly smoky, flavorful, and simple grilled vegetable side, this Smoky Grilled Eggplant recipe made entirely on the Arteflame Grill is your go-to. Grilled over hardwood fire, seasoned with smoked paprika, and seared to perfection on the flat griddle cooktop, this dish is both eye-catching and rich in taste. With no pots, no pans, and no lid required, you’re getting beautifully caramelized eggplant slices that sizzle in their own juices. Thanks to the Arteflame’s even-temperature grilling zone, you'll get evenly seared results every time.

Ingredients

• 2 large eggplants, cut into 1-inch thick slices
• 2 tbsp melted butter (plus extra for brushing)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• Fresh chopped parsley or basil, for garnish
• Lemon wedges, for serving

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three folded paper napkins.
2. Place them in the center of your Arteflame grill base.
3. Stack dry firewood over the napkins.
4. Light the napkins to ignite the wood fire.
5. Let the grill heat up for about 20 minutes until the center grill grate exceeds 1,000°F and the surrounding flat cooktop is evenly hot.

Step 2: Prepare the Eggplant

1. In a bowl, mix the melted butter, smoked paprika, garlic powder, cayenne (if using), salt, and pepper.
2. Brush both sides of each eggplant slice generously with the seasoned butter mixture.

Step 3: Grill the Eggplant

1. Place the eggplant slices directly on the flat griddle cooktop, closer to the center for a deeper sear.
2. Grill for 5–6 minutes on each side, pressing them gently to ensure full contact with the surface.
3. Move slices toward outer zones if they're browning too quickly, using the temperature zones effectively.
4. Check for a golden-brown crust, slightly softened texture, and intense smoky aroma.

Step 4: Serve and Enjoy

1. Remove eggplants and place them on a serving tray.
2. Garnish with chopped parsley or basil and a light squeeze of lemon juice.
3. Serve hot as a stand-alone dish or as a side to grilled meats.

Tips

• Slicing the eggplant evenly helps ensure all pieces cook at the same rate.
• Butter provides a richer flavor and better searing than oil.
• You can slice the eggplant in rounds or lengthwise based on presentation preference.
• Use the hotter inner griddle zone for searing and the cooler outer edge for finishing the cooking.
• No lid? No problem. The even heat of the flat cooktop provides perfect texture without steaming the vegetables.

Variations

1. Spicy Harissa Eggplant: Swap smoked paprika with 1 tbsp harissa paste for a spicy North African kick.
2. Garlic Parmesan Eggplant: Add minced garlic and sprinkle grated Parmesan the last 2 minutes of grilling.
3. Asian-Inspired Eggplant: Brush with a mix of sesame oil, soy sauce, and fresh ginger before grilling.
4. Herbed Eggplant Delight: Use rosemary, thyme, and oregano with lemon zest in the butter mixture.
5. Maple Balsamic Eggplant: Mix butter with maple syrup and balsamic vinegar for a sweet-savory glaze.

Conclusion

This Ohio Smoky Grilled Eggplant is proof that vegetables can shine just as bright as meat on the grill. With the Arteflame's unique searing ability and easy temperature control, you get an unbeatable smoky depth that’s hard to match. Whether served alone or alongside grilled steak or chicken, this dish will be a summer favorite.

Best pairings

• Grilled steak or chicken (reverse seared on the Arteflame)
• Warm pita bread or grilled flatbreads
• Fresh tomato and cucumber salad
• Garlicky tzatziki or whipped feta dip
• Chilled Ohio-brewed craft beer or a crisp dry rosé