Grilled Eggplant
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Grilled Eggplant is one of those recipes that works hard no matter where you put it on the table. You can serve it up as a smoky side dish, a quick appetizer, or even as the base of a lighter main. It’s simple and hearty with charred edges that add just the right bite, making it a solid staple you’ll come back to whenever you fire up the grill.
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Whenever we’ve got an outdoor grill for a casual dinner or a weekend gathering, this grilled eggplant recipe is one of my favorite ways to keep the vegetables interesting. It’s easy to toss on alongside whatever else you’re cooking, and aside from being versatile, it’s very crowd-friendly. It doesn’t need much prep, and it stores surprisingly well even in the freezer.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Grilled Eggplant with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple steps, you’ll find it’s easy to get perfectly grilled eggplant with a flavorful char, tender texture, and without much fuss.
Slice and Prep the Eggplant
Start by cutting the eggplants into thick, 1-inch rounds. This helps them hold their shape and not fall apart on the grill.
If you’re using a large eggplant or one that’s a bit older, it may have a slightly better flavor. To reduce the bitterness, lightly salt the slices and let them sit for about 30 minutes, then rinse.
Lay the slices on a sheet pan or a baking dish and press gently with a paper towel to remove extra moisture—it helps with browning, too. I actually swapped to Swedish dishcloths for this part since they’re reusable and way better at soaking up moisture than regular paper towels.
Prep Your Grill
If you’re using a charcoal grill, push the coals to one side so you have an area for indirect heat—this is the zone where the eggplants will gently finish cooking later without burning. I like using the Charcoal Grill for this. It heats evenly and gives the slices a nice smoky edge.
For gas grills, preheat all burners on high for about 20 minutes. The Gas Grill works great here—it gets hot fast and holds a steady temp, so the eggplant browns without drying out. I also keep grill gloves on hand since I’ve burned myself one too many times flipping the lid when it’s piping hot.
Mix the Garlic Herb Oil
In a small bowl, stir together olive oil, salt, black pepper, minced garlic, and Italian seasoning. This blend adds flavor and helps the eggplant brown beautifully.
If you’re into heat, you could even throw in a pinch of red pepper flakes here. I mix mine in a glass prep bowl that doubles as a quick drizzle container when I’m brushing things on at the grill.
Brush and Grill the Eggplant
Brush both sides of the eggplant slices generously with the seasoned oil so they soak up the flavor and don’t stick to the grill grates. A silicone basting brush helps here—no clumps, no mess, and you don’t end up wasting half your oil on the brush.
Once you place them on the grill, make sure to leave a little space between each slice—crowding the grill can cause them to steam instead of getting those nice grill marks. If you’re working with smaller slices or mixing with other veggies, using a grill basket keeps everything together and off the flames.
Let them cook for about 4–5 minutes per side. You’re looking for nice sear and a texture that’s tender but not mushy. I use long tongs here so I’m not dancing around the heat trying to flip eggplant with short-handled tools.
Rest and Garnish
Once they’re off the grill, let the slices cool slightly—just a few minutes helps the texture settle so they’re easier to handle and serve.
Sprinkle with chopped fresh parsley for a pop of color and freshness on a serving platter. If you want to get a little fancy, a drizzle of balsamic vinegar or a squeeze of lemon works great, too. Enjoy!
Equipment
Ingredients
- 2 eggplants
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp garlic minced
- 1 tsp Italian seasoning
- Chopped parsley for garnish
Video
Instructions
- Slice the eggplants into 1-inch-thick rounds. Lay them on a baking sheet and pat dry with a paper towel to remove excess moisture.2 eggplants
- For charcoal grills, arrange the coals to one side for indirect heat. For gas grills, preheat all burners on high heat to reach at least 400°F (about 20 minutes before grilling).
- In a small bowl, combine olive oil, salt, pepper, minced garlic, and Italian seasoning. Brush both sides of each eggplant slice with the seasoned oil.3 tbsp olive oil, 1 tsp salt, ½ tsp pepper, 1 tbsp garlic, 1 tsp Italian seasoning
- Place the slices directly on the preheated grill. Cook for 4–5 minutes per side, or until tender and grill marks appear.
- Remove from the grill and let cool slightly. Garnish with freshly chopped parsley before serving.Chopped parsley
Notes
- Cut them thick and even: One-inch slices are ideal—they won’t fall apart, and they cook through without getting soggy.
- Dry the slices well: Patting the eggplant dry helps remove moisture so it sears instead of steaming.
- Don’t skip the oil: The seasoned olive oil adds flavor and prevents the slices from drying out on the grill.
- Get your grill hot: A well-heated grill gives you those great char marks and also prevents sticking.
- Flip carefully: Let one side cook fully before flipping so the slices hold together and get a good crust.
- Rest after grilling: A few minutes off the heat lets the juices settle nicely and keeps the texture just right.
- Try an acid boost: A little balsamic vinegar, tahini, or lemon juice at the end adds brightness that balances the smokiness.
- Add fresh herbs last: Parsley or basil should go on after grilling so they stay bright and flavorful.
Nutrition
Recipe Notes and Expert Tips
I’ve grilled a lot of eggplant over the years, and these are the tips that consistently make a difference for flavor and texture:
- Cut them thick and even: One-inch slices are ideal—they won’t fall apart, and they cook through without getting soggy.
- Dry the slices well: Patting the eggplant dry helps remove moisture so it sears instead of steaming.
- Don’t skip the oil: The seasoned olive oil adds flavor and prevents the slices from drying out on the grill.
- Get your grill hot: A well-heated grill gives you those great char marks and also prevents sticking.
- Flip carefully: Let one side cook fully before flipping so the slices hold together and get a good crust.
- Rest after grilling: A few minutes off the heat lets the juices settle nicely and keeps the texture just right.
- Try an acid boost: A little balsamic vinegar, tahini, or lemon juice at the end adds brightness that balances the smokiness.
- Add fresh herbs last: Parsley or basil should go on after grilling so they stay bright and flavorful.
How to Store Leftovers
Once the grilled eggplant slices have cooled, transfer them to an airtight container and store them in the fridge for up to 3-5 days. Reheat in a skillet or toaster oven, especially if you want to keep a bit of the grilled edges.
You can also freeze grilled eggplants for 8-12 months, although the texture softens a bit when thawed—they’re still perfect for layering into casseroles, pasta, or grain bowls, though.
What to Serve With Grilled Eggplant
This dish is versatile enough to play nice with just about anything you’ve already got going. Pair it with couscous, a pesto pasta salad, or toss it into a quinoa bowl with other veggies like zucchini or potatoes for an easy, colorful plate.
It also works well next to grilled tofu, corn on the cob, or a chickpea salad for a solid plant-based meal. I’ve even layered it into wraps with hummus and crumbled feta cheese or served it up on a platter with roasted red peppers and olives when I want something a little more Mediterranean.
More Easy Recipes for You to Try at Home
I’ve got more easy, no-fuss recipes that work for weeknights, cookouts, or whenever you want something flavorful without the extra steps.
