Grilled Eggplant

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Turning a basic eggplant into a savory, satisfying side dish is kind of my (summer) thing. You might’ve tried my oven roasted eggplant or sauteed eggplant recipes already. But when it’s extra hot out, I turn to grilled eggplant. It’s got all the flavor and texture, minus the heat in your kitchen. If you’re having one of those days, make my grilled eggplant recipe with me!

Why You Need My Grilled Eggplant Recipe

• Golden, smoky, and a little sweet – The grill gives the eggplant a deep, smoky taste that already works well with its lightly sweet flavor. And I love the tender, caramelized texture.
• Just a few simple ingredients – If you’ve got eggplant, no need for a grocery run. You probably already have the pantry staples you need for this dish.
• Quick and easy – It takes just 8 minutes to cook (and 15 minutes total!).
• Versatile topping options – I’ve got the basic version, but also ways you can jazz it up. I actually got hooked on grilling eggplant a few years ago when my husband’s cousin topped his with feta right on the grill. See how to make this and my other variations below!

Ingredients & Substitutions

Here I explain the best ingredients for grilling eggplant, what each one does in my recipe, and substitution options. For measurements, see the recipe card below.

• Eggplant – In some countries, these are called brinjal or aubergine. I always pick the smaller to medium ones, because they’re less bitter and have fewer seeds. Look for ones that feel heavy for their size, which means high water content — and definitely no squishy parts. Got extra eggplant? Whip up a batch of my eggplant caponata!
• Olive Oil – You can use regular or extra virgin olive oil. Avocado oil is a great choice, too.
• Seasonings – I usually have homemade Italian seasoning on hand, but dried oregano by itself would also work well on grilled eggplant. You’ll need garlic powder, sea salt, and black pepper, too.

How To Grill Eggplant

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Slice the eggplant. While you preheat your grill, cut the eggplant crosswise into 1/2-inch rounds. (You can also cut lengthwise if you prefer, but it stays together better and is easier to flip if you cut crosswise.)
2. Whisk the seasonings. In a small bowl, whisk together the oil, Italian seasoning, garlic powder, salt, and pepper.

3. Season the vegetables. Brush the oil mixture on both sides of the eggplant slices.
4. Grill them up. Place the eggplant on the grill and close the lid. Grill, flipping halfway through, until tender and caramelized with grill marks on both sides.

My Recipe Tips

• When slicing, cut off the leafy end of the eggplant last. I use this end to grip the eggplant as I slice.
• Large eggplants need extra prep. Big eggplants can be bitter, so I sprinkle them with sea salt and let them sit for about 15 minutes to draw out the bitterness. Then, just wipe off the salt and moisture, and they’re ready to cook!
• There’s no need to soak eggplant. Some say that it helps remove bitterness, but I don’t find it necessary.
• Don’t undercook. Grilled eggplant should be yellow-ish in color (not white), very soft, and caramelized. It will taste bland and tough if you undercook it.
• Rainy day? Use a grill pan inside. I actually show this in the pictures above. You’ll still want medium-high heat, but the pan only needs to preheat for a couple minutes.

Recipe Variations

Grilled eggplant is already delicious plain, but feel free to jazz it up:

• Feta Cheese – I had to start with this one because it’s how I got into grilling eggplant! You can crumble some on top after grilling, but I like to place a big chunk on the eggplant near the end of grilling. Close the lid and let it soften.
• Lemon – You can add 1-2 tablespoons of fresh lemon juice right into the olive oil mixture, but I usually just serve lemon wedges on the side.
• Balsamic – Whisk 1-2 tablespoons with the oil before brushing on the eggplant, or drizzle with balsamic glaze at the end.
• Fresh Herbs – Nothing beats fresh parsley or basil on this. I prefer to add them at the end to keep the flavors bright.
• Spicy – Add a dash of crushed red pepper flakes to the marinade.
• Tahini – My fave Mediterranean-inspired version! Drizzle the grilled eggplant with tahini sauce, and if you’re feeling fancy, add a sprinkle of pine nuts and fresh herbs.

Storage Notes

• Store: Keep leftovers in an airtight container in the fridge for up to 5 days. I don’t recommend freezing eggplant, as it gets mushy.
• Reheat: You can reheat eggplant on the grill over indirect heat, in the oven at 350 degrees F, or in a hot skillet. You can also enjoy it cold in salads, or if you have a lot, make my eggplant lasagna with it.

Serving Ideas

Now that you know how to grill eggplant, there are so many mains you can pair with it! Since you’ll already have your grill going, try it with my other grilling recipes:

• Chicken – Keep it simple (and juicy) with my grilled chicken breast or grilled chicken legs.
• Seafood – My fave options are grilled salmon or shrimp skewers, because the flavors play so well with grilled eggplant.
• Kabobs – My chicken kabobs and this eggplant are a match made in grill heaven. (Plus, you can thread any extra eggplant right on the skewers). Lamb kofta kebab or pork souvlaki also pair well, with their Mediterranean vibes.
• More Grilled Veggies – Make some grilled cauliflower, grilled asparagus, or cabbage steaks for extra vegetables.

More Easy Eggplant Recipes

If you like eggplant prepared this way, try my other easy eggplant dishes next:

Eggplant Rollatini

Air Fryer Eggplant

Oven Roasted Eggplant

Mini Eggplant Pizza

Recipe Card

5 from 24 votes

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Grilled Eggplant (Easy Recipe)

My grilled eggplant recipe is easy, tender, and caramelized! Make it in just 15 minutes with olive oil, Italian seasoning, and garlic powder.

Prep: 7 minutes

Cook: 8 minutes

Total: 15 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 6 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see the ones I use.

• 2 medium Eggplant (~1 lb each) ▢
• 6 tbsp Olive oil ▢
• 1/2 tbsp Italian seasoning ▢
• 3/4 tsp Garlic powder ▢
• 3/4 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the grill or a cast iron grill pan to medium high heat.

2. Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice.

3. In a small bowl, whisk together the olive oil, Italian seasoning, and garlic powder. Brush about half of the mixture over the eggplant slices. Season with half of the sea salt and black pepper.

4. Flip the eggplant slices and repeat with the remaining oil mixture, salt, and pepper on the other side.

5. Place the eggplant slices on the grill or grill pan in a single layer. If using a grill pan, spray with cooking spray first and cook uncovered. If using a grill, close the lid. Grill eggplant for 3-5 minutes per side, until charred, tender, and no longer white.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

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Maya’s Recipe Notes

Serving size: 3-4 slices, or 1/6 entire recipe

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 160

Fat 13.8g

Protein 1.6g

Total Carbs 9.6g

Net Carbs 4.8g

Fiber 4.8g

Sugar 5.4g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Try More Of My Recipes

• 
  Grilled Broccoli
• 
  Grilled Shrimp Skewers
• 
  Grilled Lamb Chops
• 
  Grilled Salmon

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Gratitude Moment

I love eggplant in the summer months! It gets me excited every year when it’s at its peak. And every year, I try to stretch eggplant season and convince myself that it’s not over yet when it starts to be.

So right now, I’m grateful that it’s still very much eggplant season and I get to make my grilled eggplant!

What are your favorite ways to prepare it while it’s still at it’s best? Let me know in the comments below.