Versatile, tender, and delicious, eggplant is easily one of my favorite vegetables. If you’re like me, you can’t get enough easy grilled eggplant recipes, which makes other dishes—like fresh Eggplant Caprese, Baked Eggplant Parmesan, and creamy Baba Ganoush—a no-brainer for simple meal prep.
Ingredients
Eggplant
- Selecting eggplant varieties: The first step to grilling eggplant is to determine which types of eggplant work best for your recipe. I prefer globe eggplants, as they’re widely available at U.S. grocery stores, have a plump shape, and are hearty enough to withstand high grilling temperatures. However, other larger eggplants—like rosa bianca, Italian eggplant, and graffiti eggplant—would also work, though you might have to adjust your cooking time slightly.
Still, I don’t recommend using thinner varieties, like Japanese eggplant and Chinese eggplant, as they’re too small and delicate for this recipe. - Salting the eggplant: Though an option, salting eggplant isn’t necessary, as modern-day eggplants aren’t as bitter as their ancestors. However, you may consider making brined eggplant if you use older or homegrown varieties (like the kind you might find at a farmer’s market), as they tend to have more seeds and a more bitter taste than commercial types.
Marinade
Of course, you can get away with brushing your eggplant slices with olive oil, salt, and pepper before grilling. However, my grilled eggplant marinade is an easy way to take your dish to the next level, lending each slice even more savory, complex layers of flavor.
- Olive oil: You can use any olive oil for this recipe. Though extra virgin olive oil has a more full-bodied flavor, you can also use other neutral oils, like avocado oil, or a half-and-half mix of butter and olive oil for a more decadent finish.
- Balsamic vinegar: Though I love the rich, umami flavor of balsamic grilled eggplant, you can also use red wine vinegar, depending on what you have in your pantry.
- Garlic: Be sure to mince or press your fresh garlic cloves before adding them to your marinade. This fine cut will help the garlic release its flavor evenly throughout the olive oil mixture.
- Eggplant seasoning: You only need kosher salt and ground black pepper to season your vegetables.
How to Grill Eggplant on a Gas Grill?
With a handful of simple steps and undeniably delicious results, this BBQ eggplant recipe is a must for anyone with an outdoor grill. Below, I’ll walk you through everything from eggplant preparation for grilling to cooking times.
- Preheat the grill: Heat the grill to medium-high heat (about 400 degrees F.) and—once hot—clean the grill grates.
- Slice the eggplant: Without peeling, cut your globe eggplant into rounds that measure ½ inches thick. Then, arrange the slices in a single layer on a baking sheet. (You can learn more about how to cut eggplant for grilling in my foolproof guide to cutting eggplant!)
- Make the eggplant marinade: Place the olive oil, balsamic vinegar, garlic, kosher salt, and pepper in a shallow baking dish (a 9” x 13” dish should work). Whisk the ingredients until thoroughly combined.
- Marinate the eggplant: Add the eggplant slices to the marinade dish, ensuring both sides get an even covering of the mixture. Let the eggplant rest for ten minutes. When ready to grill, transfer them onto a plate or a sheet pan, shaking off the excess marinade.
- Grill eggplant slices: Place the marinated eggplant slices directly on the hot grill grate and cook them until they turn a light, golden brown (4-5 mins.). Then, use a spatula to flip the slices and cook them for another 2-3 minutes until they become tender.
- Serve: Remove the finished eggplant from the grill’s grates, sprinkle it with feta cheese (if desired), and serve while warm.
How to Store?
Making eggplant on the grill is a great way to meal prep during the summer months. Here is how I store and reheat it:
- Store: You can store your leftover marinated grilled eggplant in an airtight container in the fridge for up to three days.
- Reheat: To reheat your grilled aubergine slices, lay them in a single layer on a sheet pan. Then, heat them in a low-heat oven (about 300 degrees F.) for 5-8 minutes or until warmed through.
- Freeze: I don’t recommend freezing this recipe, as the extreme temperatures make the eggplant mushy and flavorless.
What to Serve with Grilled Eggplant?
Grilled eggplant is so delicious that it’s satisfying on its own, especially with fresh basil leaves and crumbled feta cheese on top. Add a loaf of Crusty Bread or Air-Fried Garlic Bread, and you’ll fill everyone at your table.
Still, this easy eggplant dish is also incredibly versatile, making it a great side dish for dozens of delicious recipes—just a few of which I’ve listed below!
- Grilled seafood: One of my favorite grilled eggplant ideas is to serve it alongside your favorite grilled seafood. My Grilled Sockeye Salmon is the ultimate 30-minute summer dinner, with a zesty, fresh lemon juice to finish it off. Otherwise, Grilled Mahi Mahi will add deliciously savory-sweet notes to your eggplant-packed plate.
- Chicken and meat: Juicy and flavorful grilled meat dishes are irresistible with this barbecue eggplant recipe. In particular, grilled eggplant is a fabulous side dish for other Mediterranean classics, like my herby Baked Chicken Kabobs and succulent Baked Beef Kabobs.
- Salad: In the mood for a vegetarian meal? These grilled eggplant slices are a great accompaniment to countless salad recipes due to their meaty texture and savory taste. The flavor of the eggplant goes especially well with my garden-fresh Spring Mix Salad, tangy Greek Cucumber Salad, and creamy Tomato Mozzarella Salad.
- Sauces: You can easily enhance the bright, savory flavors of your BBQ eggplant by serving it with a side of your favorite marinara sauce (or my homemade Tomato Basil Sauce for a five-star mix of fresh herbs and red pepper flakes!). Or, you can serve your eggplant with Harissa Sauce for a spicy, smoky dip no one can resist.
- Antipasto platters: One of my favorite ways to please a crowd is to add these grilled eggplant slices to an antipasti, mezze, or meat and cheese platter. With a delectable range of cured meats, cheeses, sauces, and fruits, this serving idea will be as tasty as it is photo-ready.
Aysegul’s Expert Tips
The best way to grill eggplant is with these chef-level pointers. Below, you’ll learn how to grill eggplant like a pro, including tips on slicing methods, grilling temperatures, and more.
- Slice evenly: When preparing eggplant for grilling, be sure to cut the veggie into uniform slices to ensure even cooking.
- Clean grates well: Though oiling your grates isn’t necessary, it’s essential that you remove any unwanted residue from them before adding your eggplant.
- Keep a close eye on it: Eggplant tends to cook super quickly, so you must keep a close eye on your slices to avoid overcooking—especially since you won’t move them for the first 4-5 minutes. You should also watch your grill’s temperature to ensure it maintains an even 400 degrees F. Closing the grill’s lid will lead to a quick temperature increase, and reopening the lid will cool it down.
- No grill? No problem: If you want to make this grilled brinjal recipe indoors, you can use a grill pan. I own and recommend Staub’s cast iron grill pan (affiliate link), which delivers great results.
- Seasonings: My recipe only calls for a basic mix of kosher salt and black pepper. However, you can add herbaceous, spicy, or bright flavors by adding more seasoning—like cumin, cayenne, fresh mint, oregano, or fresh parsley. This way, you can perfectly match the flavor profile of your eggplant to the other dishes on your menu. And if you need a shortcut, try adding a few teaspoons of our all-purpose Mediterranean Seasoning.
FAQs
To barbecue eggplant, begin by slicing your veggie into equally thick rounds (salting and peeling are unnecessary). Then, marinate your slices with a mixture of olive oil, vinegar, and garlic before grilling.
Definitely! Marinating eggplant for grilling is a great way to keep your slices from becoming dry (and it only takes ten minutes!). Eggplant tends to soak up oil, so marinade ingredients—especially vinegar—provide a protective barrier that keeps the oil on the outside, giving your slices a golden exterior and deep, savory flavor on the inside.
I recommend grilling your eggplant slices for 6-8 minutes, flipping them halfway through. However, this timing might change depending on the size and thickness of your eggplant slices, so be sure to keep an eye on them while cooking.
Not really. You should only sweat your eggplants if you’re using older or homegrown varieties, as most commercial, modern-day varieties don’t have the same bitterness.
If you make your own Grilled Eggplant following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.
More Eggplant Recipes
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Air Fryer Eggplant
Vegetable Side Dishes
Baked Eggplant Slices
Vegetable Side Dishes
Crispy Baked Eggplant
Diet Key
This Recipe is:
Grilled Eggplant Recipe
Ingredients
- 1 large eggplant, or 2 medium eggplants (approximately 1 lb)
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 cloves garlic, finely minced or pressed
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons Crumbled feta, optional topping
Instructions
- Preheat your grill to medium-high heat, approximately 400 degrees F.
- Slice the eggplant into ½-inch-thick rounds and place in a single layer on a baking sheet.
- To make the marinade, whisk together olive oil, balsamic vinegar, garlic, kosher salt, and pepper in a shallow baking dish (9×13) until combined.
- Place the sliced eggplant in the marinade and ensure that they are coated with the liquid on both sides. Let them rest for 10 minutes. When ready to grill, transfer the marinated eggplant slices onto a plate, shaking off the excess marinade.
- Place the eggplant slices directly on the grill grate and cook for 4-5 minutes until lightly golden browned. Using a spatula, flip and cook for an additional 2-3 minutes until tender.
- Remove and top with feta cheese, if using. Serve while still warm.
Video
Notes
- Yields: This recipe uses one large eggplant and yields 8-10 slices of grilled eggplant, which is ideal for four servings. You can multiply the recipe as you please. The nutritional values below are per serving.
- Eggplant skin is edible: There is no need to peel the skin.
- Check for doneness: Fully cooked eggplant should be tender—not mushy!—and have nice grill marks. Remember, too, that the second side tends to cook more quickly than the first, so you’ll need to adjust each side’s cooking times to maintain the veggie’s consistency.
- Charcoal grill: If using a charcoal grill, start by lighting the charcoal and letting it burn until the coals are covered with a light layer of ash, about 20 minutes. Arrange the eggplant slices directly on the grill grates over the hot coals. Grill for 4-5 minutes on each side or until the eggplant slices have nice grill marks and are tender.
- No grill? No problem: If you want to make this grilled brinjal recipe indoors, you can use a grill pan. I own and recommend Staub’s cast iron grill pan (affiliate link), which delivers great results.
- Store: Leftovers can be stored in an airtight container in the fridge for up to three days.
- Reheat: To reheat, place the slices in a single layer on a sheet pan. Then, heat them in a low-heat oven (about 300 degrees F.) for 5-8 minutes or until warmed through.
- Freeze: I don’t recommend freezing this recipe, as the extreme temperatures make the eggplant mushy and flavorless.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
