This grilled eggplant is seasoned with garlic parsley salt and lightly caramelized on the grill. It’ll become one of your favorite side dishes with the first taste!
I love getting creative with serving vegetables to my family — and using the grill is one of the best ways to do that. Grilling veggies brings out their natural sweetness and gives them a unique smoky flavor. And don’t even get me started on the difference in texture! The high heat of the grill locks in the moisture of the veggies, while crisping up the outside (which is my favorite part!).
This grilled eggplant recipe is perfect for my high-protein, veggie-lovin’ family. I can throw it together in a few minutes and serve it fresh off the grill with chicken, beef, or fish. It’s easily customizable (see the “Flavor Variations” section for ideas) and so delicious that even the pickiest eaters enjoy it!
Looking for more grilled veggies? We love grilled zucchini and squash, grilled asparagus, and grilled potatoes in foil!
How To Grill Eggplant
Are you wondering what to serve up for dinner tonight? Here’s a quick and tasty solution. Prep the eggplant, throw a little seasoning on it, and get to grilling!
- Salt the eggplant: Place the eggplant slices on a baking sheet or on paper towels and sprinkle salt on top. After 20-30 minutes, pat the slices dry.
- Season the eggplant: Brush or spray the eggplant slices with oil, then season them with garlic parsley salt.
- Grill the eggplant: Preheat the grill to medium-high heat. Place the eggplant slices on the oiled grates and cook for 3-5 minutes on each side.
Hot tip: To prevent sticking, grease the grill grates with an oiled paper towel and allow the eggplant slices to get nice and caramelized before lifting them off.
Flavor Variations
As much as I love this recipe exactly the way it’s written, I don’t want to limit you! Try any of these variations to dress up your grilled eggplant and customize it to your tastes.
- Cheesy: Top the grilled eggplant with Parmesan, goat cheese, or feta cheese for a savory flair.
- Seasoned: Add a sprinkle of red pepper flakes, black pepper, or Italian seasoning. Fresh or dried herbs work wonderfully here too — try parsley, oregano, sage, or rosemary.
- Saucy: For extra flavor, squeeze fresh lemon juice over the grilled eggplant, or add a drizzle of garlic butter or balsamic glaze. One of my favorite toppings is gremolata, or a simple mixture of minced garlic, fresh parsley, and lemon zest. See how I do it here!
Tips For the Best Grilled Eggplant
I’ve picked up a few secrets for the perfect grilled eggplant through my rounds of trials, and I’m here to share them with you!
- Slice the eggplant evenly. Aim for consistent 1/2 inch thick slices to ensure even cooking. If you prefer, cut the eggplant lengthwise instead.
- Salt the eggplant. Eggplant gets a bad rap because it can be bitter, but this hack changes everything. Salt draws out the bitter juices and excess moisture of the eggplant, resulting in a mild taste and nice sear. Let the salted eggplant sit for at least 20 minutes, then pat it dry. If you’re short on time, you can skip this step (but even a few minutes is better than nothing!).
- Test for tenderness. It’s better to err on the side of overcooking, as undercooked eggplant tastes bitter. For the perfect texture, grill the eggplant until it’s lightly seared and fork-tender.
Storage & Reheating
Grilled eggplant is arguably even better the next day. Don’t believe me? Try the leftovers hot or cold and find out for yourself!
- Storage: Store leftover grilled eggplant for up to five days in an airtight container (I love this set) in the fridge. I don’t recommend freezing cooked veggies, as they tend to become mushy.
- Reheating: I love eating grilled eggplant cold. But if you prefer to reheat it, use the microwave, an air fryer, or a hot skillet to get the job done.
More Eggplant Recipes
- Oven Roasted Eggplant — Caramelized and oh-so-flavorful
- Eggplant Salad — You’ll love this Greek classic!
- Eggplant Ikra Spread — Enjoy it on bread or as a dinner side
- Eggplant Roll-Ups — A Slavic appetizer filled with garlicky sautéed veggies
- Eggplant Parmesan — Layers of roasted eggplant, mozzarella cheese, and marinara sauce
- Eggplant Caprese — That’s right, summer’s favorite salad with a twist!
- Stuffed Eggplant — Stuffed with beef and cheese, this is a flavorful lower carb dinner
Recipe
Ingredients
- 2 medium eggplants sliced 1/2 inch thick
- 1 tsp salt
- 1 tbsp garlic parsley salt
- 2 tbsp oil olive or avocado
Instructions
- Place the eggplant slices in a single layer on paper towels or on a baking sheet. Sprinkle the slices with salt and allow them to sit for about 20-30 minutes to draw out excess moisture. Pat the slices dry with paper towels.
- Meanwhile, preheat the grill on medium-high. Brush or spray both sides of the eggplant slices with olive oil and sprinkle with garlic parsley salt.
- Place the eggplant slices on the oiled grill grates and cook for about 3-5 minutes per side, or until they are tender. Serve warm and enjoy!
No Comments