To the eggplant holdouts, this Grilled Eggplant is my attempt to seduce you at last. Crisp and lightly charred outside, tender (but NOT mushy) inside, and versatile, this eggplant pairs with everything from pasta to Asian noodles to grilled proteins and more!
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Make room on the grill for eggplant!
While Grilled Chicken Thighs and burgers might be the hottest commodities for grilling, don’t sleep on grilled eggplant!
- Thanks to its fiber content, eggplant is satisfying and filling. It can even work as a meat stand-in, as it does in Eggplant Pasta. Heck, it can even BE the “pasta,” as it is in this popular Eggplant Lasagna.
- When prepared and cooked properly, grilled eggplant is charred, caramelized, and richly savory (same with Grilled Brussels Sprouts and Grilled Portobello Mushrooms).
- This recipe takes all of 15 minutes from start to finish. This makes it the perfect side dish to serve any night of the week. (No grill? No problem with Roasted Eggplant or Air Fryer Eggplant.)
Have extras? Leftover grilled eggplant is a hot commodity in our refrigerator! You can reheat it or enjoy it straight out of the fridge.
5 Star Review
“Wow! This was so easy and just delicious! They were tender and yummy (not to mention the pretty grill marks!).”
— Lisa —
My Best Tips for Grilling Eggplant
- Slice the Eggplant into Rounds. Thinly sliced eggplant rounds become pleasantly crisp and charred on the outside and warm and tender on the inside. I also find rounds cook more quickly and evenly than eggplant “steaks” or “planks.”
- Bring On the Olive Oil. The oil is what helps keep the eggplant from sticking to the grill grates, create crispiness, and add flavor. Eggplant drinks up oil quickly, so make sure you use enough. To avoid overdoing it, I recommend brushing on the oil with a washable basting brush like this (it’s great for Grilled Asparagus too).
- Don’t Skip on the Salt. To avoid bland eggplant, be sure to season it generously with kosher salt prior to cooking, then again afterward to taste.
How to Make Grilled Eggplant
Cut the Eggplant. Now is a great time to preheat the grill to medium-high heat.
Prepare the Oil Mixture. This is what gives the eggplant stellar flavor!
Brush on the Oil Mixture. A basting brush like this one works well.
Flip and Brush Again. We want both sides to be well-coated.
Grill the Eggplant. It will take about 8 to 10 minutes, flipping once halfway through. ENJOY!
Recipe Variations
- Use It to Make Eggplant Parmesan. Sprinkle your grilled eggplant slices liberally with freshly grated Parmesan cheese (be sure to check out the Baked Cauliflower Parmesan in my cookbook also!). To make it a main meal, add some pasta and marinara sauce.
- Add a Balsamic Drizzle. Drizzle your eggplant with a good quality aged balsamic vinegar or balsamic glaze. For a more pronounced flavor, brush a little balsamic vinegar onto the eggplant prior to grilling.
- Make It Lemony. Squeeze fresh lemon juice over the eggplant prior to serving. I also love to add basil and Parmesan to this variation. (I suggest pairing this one with Lemon Rice.)
- Give It Some Mediterranean Flair. Sprinkle the cooked eggplant with crumbled feta cheese and chopped fresh parsley and mint.
- Make It Spicy. Add a sprinkle of red pepper flakes to your eggplant for a kick.
What to Serve with Grilled Eggplant
- Burgers. Keep it classic with a Blue Cheese Burger or change it up with a Shrimp Burger.
- Chicken. Both Chicken Kabobs and simple Grilled Chicken Breast would be tasty.
- Seafood. Fish such as Grilled Salmon in Foil and Grilled Cod both pair well with eggplant, as does Grilled Shrimp Seasoning.
- Pork. Grilled Pork Tenderloin and Grilled Pork Chops make an elegant pairing with eggplant.
Grilled Eggplant
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Ingredients
- 2 eggplant about 1 pound each (I used globe eggplant, which are the standard variety with dark purple skin you see at most grocery stores)
- ¼ cup extra-virgin olive oil
- 1 clove minced or grated garlic
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Chopped fresh basil or parsley optional, for serving
Instructions
- Preheat the grill to medium high (400 to 450°F). Make sure the grates are brushed clean.
- Trim off the ends of the eggplant and cut crosswise into 1/2-inch rounds. Spread in a single layer on a rimmed baking sheet or similar platter you can carry easily to the grill.
- In a small bowl or liquid measuring cup, whisk together the oil, garlic, oregano, salt, and pepper. Brush evenly over both sides of the eggplant.
- Brush the seasoning evenly over the eggplant.
- Flip the eggplant and brush the seasoning evenly over the other side.
- Grill the eggplant for 8 to 10 minutes with the lid closed, flipping it 5 minutes into the cook time. It should have nice grill marks on both sides. Transfer to a platter. Serve hot with a sprinkle of fresh herbs and additional salt to taste.
Notes
- TO STORE: Refrigerate leftover grilled eggplant slices for up to 5 days.
- TO REHEAT: Rewarm leftovers in a 350°F oven until heated through, about 5 minutes.
- TO FREEZE: I do not recommend freezing grilled eggplant, as it will become mushy once thawed.
Nutrition
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Sign Me UpFrequently Asked Questions
If you’re wondering why your eggplant isn’t crispy, it’s likely because the eggplant was overcooked or you used too much oil. Following the cook times and oil amount listed in this recipe is how you keep grilled eggplant from getting soggy.
No, this is a recipe for how to cook eggplant without salting it first. This grilled eggplant recipe is perfect without the extra step.
When eggplant is brown inside, it has either gone bad, been exposed to air, or has shading (likely caused by the plant experiencing trauma while the eggplant was growing). If the eggplant is brown inside and shows other signs of spoilage, do not eat it. If the eggplant otherwise looks normal, it should be safe to eat.
If the weather isn’t cooperating or you don’t have a grill, you can certainly make grilled eggplant indoors. Use a grill pan on the stovetop instead. Cut the eggplant into the same 1/2-inch-thick slices and cook as directed over medium-high heat. You can grill eggplant in the oven as well. Preheat a grill pan in a 400 degrees F oven until nice and hot. Very carefully place the eggplant slices on the pan and roast for about 20 minutes, flipping once halfway through. (If you’d like to try roasted eggplant instead, check out my Roasted Eggplant with Crispy Chickpea Arugula Salad.)
No, you do not soak eggplant in milk before grilling for this recipe. Some recipes call for eggplant to be soaked prior to cooking as a way of making it less bitter. Personally, I have never, ever had grilled eggplant that turned out bitter, even when grilling large, later-season eggplant. Brining eggplant (soaking in a saltwater solution) is also an idea I’ve seen out there, but I am of the opinion that (unlike Baked Chicken Breast where brining makes a critical difference), eggplant soaking is completely unnecessary and not worth the effort.
Wow! This was so easy and just delicious! I can’t believe I have been soaking and dredging eggplant for years, when the best way to prepare it was SO much easier and with tastier results! I brushed with olive oil and then sprinkled on Trader Joe’s 21 Seasoning Salute. They were tender and yummy (not to mention the pretty grill marks!). Thank you for a recipe I will have on repeat!
Hi Lisa! So glad you enjoyed it! Thank you for this kind review!
You do have to salt the eggplant to prevent bitterness. Such a waste of food.
I’m sorry you didn’t enjoy the recipe, Shirley. Salt is added to the spice mixture that’s brushed onto the eggplant before grilling. We had no issues with bitterness, so I’m not sure what might’ve gone wrong.
I usually roast eggplant, but grilling it this way was a nice change. It got that perfect char and didn’t go mushy. The olive oil and garlic mix made it super flavorful. I served it with some grilled chicken and it paired really well. A keeper for sure. Thank you!
So glad it worked well for you, Nicole! Thank you!
I grilled these on a whim since I had some extra eggplant lying around, and I’m glad I did. They came out really good, nicely seasoned and tender. The grill marks added a bit of that smoky taste I love. I think it would go well with some kind of dipping sauce too.
So glad to hear, Sabrina! Thank you!
Made this tonight and honestly, it was way easier than I expected. It is simple, straightforward, and tasty! I’m not the biggest fan of eggplant, but this recipe might’ve changed my mind. The seasoning was subtle and let the grilled flavor come through. I’ll definitely be making this again.
Thanks Daphne!