Tender and meaty Mediterranean Grilled Eggplant is one of my favorite grilled vegetables. It’s easy to prepare, full of flavor, and never soggy when you follow a few simple tips and use a bright olive oil seasoning.
Grilled eggplant has a richer, meatier texture than zucchini and is heartier than peppers, so it holds up well to bold seasonings and develops deep caramelized flavor over an open flame. Also called aubergine, melanzana, or berenjena, eggplant is popular around the world. Here it’s seasoned with zesty, smoky Middle Eastern-inspired spices, and later I offer variations to suit different tastes.
Whatever seasoning you pick, be sure to salt the eggplant before grilling. This simple, mostly hands-off step (about 30 minutes) draws out excess moisture so the slices turn out succulent, not soggy.
Ingredients
Here’s what you’ll need for the best grilled eggplant:
Eggplant: One large eggplant with firm, deep purple skin. Rinse, trim the ends, and slice into rounds. A large eggplant is ideal so slices don’t fall through the grill grates, though baby or Japanese eggplants can work if handled carefully.
Olive oil: Extra virgin olive oil gives the best flavor; regular virgin olive oil works in a pinch.
Salt: Kosher salt (about 2 teaspoons) helps draw out moisture and improves texture. Coarse salts like Himalayan pink are an acceptable substitute.
Garlic: Freshly minced garlic adds savory depth. Pre-minced garlic from a jar may be used if needed.
Seasonings: Aleppo pepper gives a spicy-smoky kick; smoked paprika offers milder smokiness. Use fresh spices for the best flavor.
Lemon: A squeeze of fresh lemon brightens the finished dish.
Fresh herbs: Chopped mint and parsley add a fresh, aromatic finish.
How to Grill Eggplant
- Salt the eggplant. Lay the sliced eggplant on a kitchen towel or paper towels and sprinkle with kosher salt. Let it rest for at least 30 minutes, up to an hour. The salt draws out excess liquid so the eggplant won’t be soggy after grilling.
- Clean the eggplant. After resting, blot the slices with a paper towel to remove the salt and released moisture.
- Preheat the grill. Heat the grill to medium until hot; this helps create attractive grill marks and caramelization.
- Oil the eggplant. Brush about 1 tablespoon of olive oil on the top side of each slice to prevent sticking and to help the eggplant retain juices.
- Make the seasoning blend. In a small bowl combine the remaining 2 tablespoons olive oil with minced garlic and Aleppo pepper (or smoked paprika). Stir to combine.
- Grill the eggplant. Place slices oil-side down on the hot grill and cook for about 5 minutes. Brush the tops with the olive oil and spice mixture, flip, and brush the new tops. Grill another 5 minutes until tender and nicely marked on both sides.
- Finish and serve. Transfer the grilled eggplant to a plate, brush with any remaining oil and spices, then garnish with fresh lemon juice, chopped mint, and parsley. Serve hot.
Recipe Pro-Tips
- Cut even slices. Aim for roughly 1/2-inch-thick rounds for even cooking.
- Salt before grilling. Salting for at least 30 minutes prevents soggy, waterlogged eggplant and makes the flesh tender and meaty.
- Oil the slices. Brushing oil on the eggplant reduces sticking and helps the slices stay moist. Brushing the tops with the seasoning mixture before flipping also prevents sticking.
- Preheat the grill. Grill when hot (around medium, roughly 350–375°F) to get good caramelization and grill marks.
Recipe Variations
Try these variations to match different cuisines and spice levels:
- Spicy: Use Aleppo pepper for heat and smokiness.
- Smoky: Use smoked paprika for milder heat and pronounced smoke flavor.
- Mild: Use sweet paprika to keep the dish gentle for sensitive palates.
- Nut crunch: Top with toasted chopped almonds or pistachios and the chopped herbs for texture and richness.
- Italian: Mix the oil with 1 teaspoon dried Italian seasoning, minced garlic, and red pepper flakes or Calabrian chiles. Finish with a drizzle of balsamic and fresh basil.
- French: Swap in Herbes de Provence and garnish with lemon, chopped chives, parsley, and flaky sea salt.
Serving Suggestions
Grilled eggplant is versatile and pairs well with many dishes. Try it as:
- A hot, flavorful side dish with burgers, mushroom sliders, or lentil meatloaf.
- Part of an antipasti platter.
- Chopped into a Mediterranean-style pasta salad.
- Folded into grilled vegetable wraps.
- Added to sandwiches, such as chickpea “tuna” or falafel sandwiches.
Storage Directions
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Freeze: Cool to room temperature, transfer to a freezer-safe container, and freeze up to 3 months.
- Reheat: Gently rewarm in a microwave or in a 300°F oven for 5–10 minutes.
Recipe FAQs
Yes. Use a stovetop grill pan preheated over medium heat and lightly brush or spray with olive oil before adding the prepared eggplant slices.
More Easy Vegetable Recipes
- Roasted Beets and Carrots
- Pan-Fried Oyster Mushrooms
- Air Fryer Broccolini
- Perfect Roasted Sweet Potatoes
- Air Fryer Green Beans
I hope you love this Grilled Eggplant recipe. If you try it, please leave a rating and review!
Grilled Eggplant
Ingredients
- 1 large eggplant, sliced into rounds
- 2 tsp kosher salt
- 3 tbsp extra virgin olive oil, divided
- 1 large garlic clove, minced
- 1 tsp Aleppo pepper or smoked paprika
- Lemon juice, to taste
- Fresh mint and parsley, chopped
Instructions
- Place sliced eggplant on a towel and sprinkle with kosher salt. Let rest 30–60 minutes to draw out moisture.
- Wipe the slices dry with paper towels and arrange on a plate.
- Preheat the grill to medium heat.
- Brush 1 tablespoon of olive oil on the top side of the slices.
- Mix the remaining 2 tablespoons olive oil with minced garlic and Aleppo pepper (or smoked paprika).
- Place eggplant slices oil-side down on the hot grill and cook 5 minutes.
- Brush the tops with the oil and spice mixture, flip, and brush the newly exposed sides. Grill another 5 minutes until tender and marked on both sides.
- Transfer to a plate, squeeze fresh lemon over the top, and garnish with chopped mint and parsley. Serve hot.
Notes
Storage Directions
- Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze cooled eggplant in a freezer-safe container for up to 3 months.
- Reheat gently in a microwave or a 300°F oven for 5–10 minutes.
Pro-Tips
- Cut even-width slices (about 1/2 inch) for even grilling.
- Salt for at least 30 minutes to avoid soggy results.
- Brush oil on the slices to prevent sticking and drying.
- Preheat the grill to get good sear and caramelization.
Nutrition
Carbohydrates: 7 g |
Protein: 1 g |
Fat: 11 g |
Sodium: 1165 mg |
Fiber: 3 g