grilled eggplant

Grilled eggplant gets smoky and tender in just 20 minutes. Simple olive oil, garlic, and herbs keep the prep minimal and flavors bold.

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Total Time 21

Servings: 4 servings

Course: Side Dish

Cuisine: Mediterranean

Calories: 120

Ingredients Method Notes

Ingredients

Grilled eggplant

2 medium eggplants cut into 1 cm thick rounds
2 tablespoons olive oil plus extra for brushing
1 teaspoon salt divided
0.5 teaspoon black pepper
2 cloves garlic finely chopped
1 tablespoon fresh parsley finely chopped
1 tablespoon fresh basil chopped or torn

Method

Slice the eggplants into 1 cm rounds. Sprinkle both sides with half the salt and set them on a plate for 10 minutes. This pulls out a bit of water, so the eggplant grills up extra tender instead of rubbery.
Blot the eggplant slices with a paper towel. Brush both sides with olive oil and sprinkle on the rest of the salt and the black pepper.
Heat a grill pan or outdoor grill over medium-high. You want it hot enough that a drop of water sizzles away in a second, but not so hot it scorches the eggplant in seconds.
Lay the eggplant slices on the grill in a single layer. Cook for 4–5 minutes on the first side, until deep grill marks appear and the edges look a bit translucent.
Flip each slice with tongs. Grill another 3–4 minutes or until the eggplant feels soft but hasn’t fallen apart.
While still hot, sprinkle the chopped garlic, parsley, and basil over the eggplant. A last drizzle of olive oil right now soaks in and gives extra flavor. Let it rest for 2 minutes before serving.

Notes

I go back to this grilled eggplant every summer because it’s fast, barely any cleanup, and honestly, the texture is a game changer if you’re used to limp eggplant from the oven.

Getting the best grill on your eggplant

Salting first isn’t just for bitterness—it helps draw out water, so the slices grill up creamy instead of squeaky or tough. I lay mine out, salt, and let them rest while I chop the garlic and herbs. Blotting the eggplant before grilling is a simple step but it really helps get those classic grill marks without sticking.

I always brush with olive oil right before grilling instead of ahead of time. If you oil too early, the slices soak it all up and you’ll need almost twice as much for the same effect.

One trick: if your grill pan or outdoor grill runs hot, start with just one slice to test how quickly it’s browning. Sometimes the first batch cooks faster than you expect—especially if your eggplants are on the thin side.

Substitutions and variations

You can swap in zucchini or summer squash, but keep slices on the thicker side so they don’t fall apart. If you want more protein, leftover chickpeas or lentils (tossed on top at the end) work surprisingly well. Feta crumbled over warm eggplant is classic, but skip melty cheeses—they get stringy, not in a nice way.

Make-ahead and storage

Leftover grilled eggplant keeps in the fridge for up to three days. I like to reheat slices in a dry pan so they don’t go soggy—not the microwave. They’re also good cold in a sandwich or chopped into a grain bowl.