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grilled eggplant

grilled eggplant

Grilled eggplant brings lightness and flavor to your menu. Quick, healthy, and perfect as a versatile side. Learn the easy recipe!
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Total Time 31 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 2 units eggplant medium, sliced in 1 cm rounds
  • 2 tablespoons olive oil
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon black pepper
  • 0.5 teaspoon dried oregano
  • 1 clove garlic finely chopped (optional)
  • 1 tablespoon lemon juice optional

Method
 

  1. Preheat a grill or grill pan to medium-high heat.
  2. Slice the eggplants into rounds about 1 cm thick. Place them on a large tray or plate.
  3. Brush both sides of the eggplant slices with olive oil. Sprinkle with sea salt, black pepper, and dried oregano on both sides.
  4. If you like, rub each slice with chopped garlic for extra flavor.
  5. Place the eggplant slices on the preheated grill. Grill for 5–7 minutes per side, or until grill marks appear and the eggplant becomes tender and golden.
  6. After grilling, drizzle with lemon juice if desired. Serve hot as a side dish.

Notes

There’s a reason why grilled eggplant is a staple on Mediterranean tables—it's incredibly versatile, quick to prepare, and pairs beautifully with a variety of main dishes. Whether you’re looking for a hearty vegetarian side or a flavorful addition to salads and sandwiches, this recipe fits right in.

Practical Tips for Perfect Grilled Eggplant

  • Choose medium, firm eggplants. Smaller or medium eggplants tend to be less bitter and have fewer seeds than larger ones.
  • Slice evenly. Cutting uniform 1 cm rounds ensures even grilling. Too thin, and they may dry out; too thick, and they could remain tough in the center.
  • If you’re worried about bitterness, sprinkle the eggplant slices with a little salt and let them sit for 15 minutes before grilling, then pat dry. This step is optional, as many modern eggplants are bred to be mild.
  • Brush generously with olive oil. Eggplant soaks up oil, so don’t be afraid to brush both sides—this aids even browning and prevents sticking.
  • Experiment with spices and herbs: Try smoked paprika, thyme, or even a sprinkle of cumin for a twist.

Extra Insights & Serving Suggestions

  • For deeper flavor, let the grilled slices marinate for a few minutes in a mix of olive oil, lemon juice, chopped parsley, and minced garlic after grilling.
  • Serve as a side to grilled meats, layer in veggie stacks with mozzarella and tomatoes, or fold into grain bowls for extra substance.
  • If you have leftovers, they make an excellent sandwich filling and go great tossed into pasta or served at room temperature on an antipasto platter.
  • Trying to avoid oil? Use a nonstick grill pan, and simply brush the grates lightly for a lower-fat option. Eggplant won’t be quite as silky, but the smoky flavor shines through.
Don’t hesitate to get creative with toppings: fresh basil, crumbled feta, toasted pine nuts, or a dollop of Greek yogurt all add character and elevate the simple grilled eggplant experience!