Grilled Eggplant Recipe
This recipe for grilled eggplant packs all the tender, smoky, and savory flavor you could want in a side dish. Sliced eggplant marinated in balsamic vinegar, garlic, and olive oil marinade takes this otherwise humble vegetable to a whole new level.
Servings: 4 servings
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 (9x13) 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
Calories: 187kcal | Carbohydrates: 10g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 8mg | Sodium: 685mg | Potassium: 295mg | Fiber: 4g | Sugar: 6g | Vitamin A: 64IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg
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