We interrupt this grilling season to encourage you to switch things up and grill eggplants instead of the usual steaks and burgers. Before you and your guests yell, “Where’s the beef?” Consider this: Eggplants are a nutrient-dense food. They pack a good number of vitamins, minerals and fiber in few calories. Eggplants are also high in anti-oxidants and have been linked to contribute to healthy benefits like weight loss, blood sugar regulation, cancer and heart disease prevention.

How to grill eggplant:

Ingredients

1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds

3 Tbs. extra-virgin olive oil; more as needed

Kosher salt

Preparation

Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well-marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard. Serve warm or at room temperature.

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• Food & Nutrition