Grilled eggplant is quick to prepare, healthy, and incredibly satisfying. Its meaty texture makes it a great vegetarian or vegan option, and it pairs well with a variety of cuisines. With minimal ingredients and maximum flavor, it’s perfect for summer barbecues or cozy weeknight dinners. Plus, it’s naturally gluten-free, low-carb, and high in fiber.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggplants (globe or Italian variety), sliced into ½-inch rounds
Olive oil
Salt
Black pepper
Garlic powder (optional)
Lemon juice or balsamic vinegar (optional, for serving)
Fresh herbs like parsley or basil (optional, for garnish)
Directions
Preheat your grill or grill pan to medium-high heat.
Slice the eggplants into ½-inch thick rounds and place them on a baking sheet or large tray.
Brush both sides of the eggplant slices with olive oil. Season with salt, pepper, and garlic powder if using.
Place the eggplant slices on the hot grill. Cook for 4–5 minutes on each side, or until grill marks appear and the eggplant is tender.
Remove from the grill and transfer to a serving platter.
Drizzle with lemon juice or balsamic vinegar and garnish with chopped fresh herbs if desired.
Serve warm or at room temperature.
Servings and timing
This recipe serves 4 people and takes approximately 10 minutes of prep time and 10 minutes of cook time, totaling 20 minutes.
Variations
Spicy Kick: Sprinkle with red pepper flakes or a drizzle of chili oil before serving.
Cheesy Twist: Add a sprinkle of crumbled feta or grated Parmesan cheese after grilling.
Middle Eastern Flavor: Top with tahini sauce and pomegranate seeds for a bold, fresh twist.
Italian Style: Add a touch of marinara sauce and fresh mozzarella for a grilled eggplant caprese.
Asian-Inspired: Brush with soy sauce and sesame oil before grilling for a umami-rich version.
Storage/Reheating
Store leftover grilled eggplant in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet over medium heat or in a 350°F oven until heated through. You can also enjoy grilled eggplant cold or at room temperature as part of a salad or sandwich.
FAQs
Can I grill eggplant without oil?
Yes, but brushing with a little oil helps prevent sticking and adds flavor. Use a nonstick grill pan if avoiding oil.
Do I need to peel the eggplant?
No, the skin becomes tender when grilled. However, you can peel it if you prefer a softer texture.
How do I prevent grilled eggplant from becoming soggy?
Cut the slices evenly and grill over medium-high heat to get a good sear without overcooking.
Can I salt the eggplant before grilling?
Yes, salting draws out moisture and can reduce bitterness. Let salted slices sit for 30 minutes, then pat dry before grilling.
What type of eggplant is best for grilling?
Globe and Italian eggplants are ideal due to their size and fleshiness, making them perfect for grilling.
Can I grill eggplant on an indoor grill pan?
Absolutely. A stovetop grill pan works well if you don’t have access to an outdoor grill.
Is grilled eggplant healthy?
Yes, it’s low in calories and rich in fiber, antioxidants, and vitamins. Just be mindful of how much oil you use.
Can I marinate the eggplant before grilling?
Yes, marinating in olive oil, vinegar, and herbs for 15–30 minutes adds extra flavor.
What can I serve with grilled eggplant?
It pairs well with grilled meats, salads, hummus, grains like couscous or quinoa, or as part of a veggie platter.
How do I store grilled eggplant?
Keep it in an airtight container in the fridge for up to 4 days. Reheat gently or enjoy cold.
Conclusion
Grilled eggplant is a flavorful, versatile dish that’s easy to prepare and full of smoky, satisfying taste. Whether served on its own, as a side, or part of a larger meal, it’s a perfect way to enjoy eggplant in its best form. With just a few ingredients and a hot grill, you can create a dish that’s healthy, hearty, and sure to please.
Grilled eggplant is a simple and healthy dish that highlights the vegetable’s smoky flavor and creamy texture. With just a few ingredients and a hot grill, this versatile recipe works as a side dish, appetizer, or vegetarian main.
Author:Catherine
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:4 servings
Category:Side Dish
Method:Grilling
Cuisine:Mediterranean
Diet:Vegan
Ingredients
2 medium eggplants (globe or Italian variety), sliced into ½-inch rounds
2–3 tablespoons olive oil
1 teaspoon salt (or to taste)
½ teaspoon black pepper
½ teaspoon garlic powder (optional)
1 tablespoon lemon juice or balsamic vinegar (optional, for serving)
2 tablespoons chopped fresh herbs like parsley or basil (optional, for garnish)
Instructions
Preheat your grill or grill pan to medium-high heat.
Slice eggplants into ½-inch thick rounds and place on a tray.
Brush both sides of each slice with olive oil. Season with salt, black pepper, and garlic powder if using.
Place eggplant slices on the hot grill and cook for 4–5 minutes per side, or until grill marks form and the eggplant is tender.
Transfer the grilled eggplant to a serving platter.
Drizzle with lemon juice or balsamic vinegar, and garnish with chopped herbs if desired.
Serve warm or at room temperature.
Notes
For extra flavor, marinate the eggplant slices in olive oil, vinegar, and herbs for 15–30 minutes before grilling.Use a nonstick grill pan if avoiding oil.Salt slices before grilling to reduce bitterness and draw out moisture.Enjoy grilled eggplant cold in salads or sandwiches.Try variations like tahini sauce, cheese toppings, or soy-sesame glaze for different flavor profiles.
