Grilled Eggplant is deliciously seasoned with herbs, then grilled until it’s charred on the outside and tender in the center. Pair with grilled meats or your favorite main dish for an incredibly flavorful meal!
Grilled vegetables always turn out so tasty, and this grilled eggplant is no exception. Slices of eggplant are seasoned with a herby sauce before being cooked on the grill. They turn out wonderfully smokey with the perfect soft texture. As an added plus, this eggplant recipe can be ready in just about 10 minutes from start to finish!
Why you’ll love this recipe
- It’s such a tasty side dish: Delicious, healthy, and perfect alongside almost any meal!
- Fast and easy: Simply mix up the herb sauce, brush it on the eggplant, then the grill does all the work!
- Minimal ingredients: This recipe has minimal ingredients but is bursting with flavor!
Ingredients needed
- For the eggplant: You’ll need to slice 2 medium eggplants into 1/4-inch slices.
- For the sauce: Eggplant has a mild flavor but when it’s seasoned and grilled it is really incredible! We’re seasoning it with a mix of freshly minced garlic, mined cilantro, olive oil, lemon juice, oregano and red pepper flakes.
Variations and substitutions
- If you’re not a fan of cilantro, substitute it with freshly minced parsley.
- For the acidity in the marinade, you can use lemon juice or vinegar.
- The red pepper flakes are optional. If you’re sensitive to heat, you can omit them.
- Once the eggplant is cooked, you can add a sprinkle of feta cheese or Parmesan cheese on top.
How to make this recipe
- Make the sauce: Whisk all the ingredients for the sauce and set aside.
- Prep the eggplant: Heat a grill to medium-high heat. Brush the eggplant with about 1 Tablespoon of oil. Sprinkle generously with salt & pepper.
- Grill: Place on the grill and cook for about 2 minutes per side then brush with the sauce mixture and grill another minute per side or until well-charred and tender.
Helpful tips
- Try to cut the eggplant slices the same thickness, so it all cooks evenly.
- If it’s not conducive to outside grilling, feel free to make these inside using a grill pan.
Serving suggestions
Pair grilled eggplant with almost any main dish or enjoy them as a snack or appetizer with a dipping sauce like spicy mayo or yum yum sauce. Here are some pairing ideas:
- Garlic Butter Chicken
- Air Fryer Chicken Thighs
- Raising Cane’s Chicken Tenders
- Roasted Salmon
- Salmon Bites
- Steak with Mushroom Cream Sauce
More vegetable sides
Grilled Eggplant
Ingredients
- 2 medium eggplants, sliced into ¼-inch thick rounds or slices
- 1 Tablespoon olive or avocado oil
- Salt & pepper, to taste
Sauce:
- 2-3 cloves garlic, minced
- 2 Tablespoons minced cilantro or parsley
- 1 Tablespoon olive oil
- 1 Tablespoon lemon juice or vinegar
- ½ teaspoon oregano
- ½ teaspoon red pepper flakes, optional
Instructions
- Whisk all the ingredients for the sauce and set aside.
- Heat a grill to medium-high heat. Brush the eggplant with about 1 Tablespoon of oil. Sprinkle generously with salt & pepper.
- Grill about 2 minutes per side then brush with the sauce mixture and grill another minute per side or until well-charred and tender.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Layla Atik // Gimme Delicious | Photography by: Eat Love Eats
Frequently asked questions
Does eggplant need to be peeled before cooking?
There is no need to peel eggplant before cooking it. The peel is completely edible and adds great texture.
How do I choose an eggplant?
Look for an eggplant that has a glossy exterior and when gently squeezed has just a tiny bit of give to it. If it’s really hard, it’s not ready yet and one that is overly soft is too ripe.
Do I need to salt the eggplant before cooking it?
Many recipes instruct you to salt and drain eggplant before cooking it. This is said to eliminate any bitter flavor and spongy texture. For grilled eggplant, salting is not necessary. I promise, it will not be the least bit bitter and it will have the perfect texture.
Storage recommendations
Grilled eggplant is best enjoyed straight off the grill! However, if you have leftovers, here’s how you can store it for later.
- In the refrigerator: Once completely cool, store grilled eggplant in an airtight container in the refrigerator for 1-2 days.
- To reheat: Pop leftovers in the microwave for 30-45 seconds or in the air fryer for a crispier texture. Cook in the air fryer at 375 degrees Fahrenheit for 3 minutes or until warmed through.
