Grilled Eggplant Recipe
A garlicky Italian marinade sets this Grilled Eggplant Recipe apart from the rest. The result is tender, smoky, and full of flavor. You’ll wonder why you never thought of it yourself!
If you’ve never been convinced about eggplant, then grilling might change your mind. I’ve been making this for years, and it’s always been a hit. The marinade makes all the difference in this grilled eggplant recipe, and it’s so easy.
Eggplant has the misfortune of sometimes being labeled as bitter, bland, mushy, or greasy, but it can be quite the opposite. We Italians have always loved eggplant and prepare it in many ways. Eggplant involtini is another family favorite.
Why you’ll love this recipe
- Make Ahead – If you need a make-ahead side dish, this Grilled Eggplant Recipe is the one for you! It works best when made in advance, which means it’s perfect for entertaining or meal prep.
- Mediterranean Flavors – Garlic, herbs, olive oil, and a splash of vinegar will transport you to a Mediterranean summer picnic in just one bite! If you love this recipe, try my marinated eggplant too!
- Versatile – Serve this as a side dish, sandwich filling, or on an antipasto platter with cheese, my marinated olives, and peperonata.
Ingredients
- Eggplant- Choose firm eggplant with shiny skin and no soft spots.
- Salt – I use cooking salt, but Kosher salt or fine sea salt will work. If you’re using table salt, use a little less.
- Extra virgin olive oil – Use a good quality grocery store variety that you like the taste of.
- Fresh chili pepper – These can vary in intensity, so use sparingly if you don’t like spicy food or if you’re not sure how spicy it is. I had these in my garden, which is why I used them. Often I would use just a tiny sprinkle of dried red pepper.
See recipe card for quantities.
Instructions
Slice the eggplant into ¼ inch (6mm) thick rounds.
Sprinkle both sides with salt and let stand for 30 minutes.
Rinse the eggplant and pat the slices completely dry with paper towel.
Brush one side with olive oil and place, oil-side down, on the preheated grill. Oil and salt the top side while it cooks.
Whisk together the olive oil, vinegar, garlic, and parsley for the marinade.
Spoon the marinade over the still warm grilled eggplant and turn to coat well.
Marcellina’s Hint
I don’t always salt the eggplant, especially if I’m short on time. Eggplants today are bred to not be bitter. But in this recipe I recommend salting. It will draw out the moisture so that it browns better and the texture is creamier. If you skip salting, this grilled eggplant recipe will still work; it’s just a little better if you do.
Substitutions
- Eggplant – I like to swap out the purple eggplant for white or stripey white and purple eggplant, which we grow in our garden. Both are slightly sweeter, milder, and have more tender skin than the purple eggplant. Seek these out at farmer’s markets or speciality grocers.
- White Wine Vinegar – Use red wine vinegar, lemon juice or balsamic vinegar if you prefer.
- Parsley – Substitute parsley with fresh mint.
Variations
- Milder – Swap out ¼ cup of extra virgin olive oil for garlic-infused oil and leave out the fresh garlic for a milder marinade.
- Crunchy – Top with a sprinkle of toasted pine nuts before serving for added crunch and flavor.
- Cheesy – Sprinkle with crumbled feta cheese.
Equipment
This Grilled Eggplant Recipe will need a ‘grill’ of some sort. An outdoor gas or charcoal grill works beautifully. However, an indoor stovetop grill or electric grill will produce very similar results. The oven broiler (oven grill in the UK and Australia) is a good alternative.
Storage
Store grilled eggplant in a sealed container in the fridge for 3 to 4 days. The container must be well sealed so that no garlicky smells invade foods that shouldn’t be garlicky!
Leftovers are wonderful made into a sandwich with fresh mozzarella and my focaccia Genovese.
Top tips
- Pat the slices very dry after rinsing. Excess moisture will cause the eggplant to steam rather than grill.
- Preheat the grill well before adding the eggplant slices.
- Avoid moving the slices too soon. Give them time to develop the grill marks before moving or turning.
- Cook the eggplant thoroughly. Undercooked eggplant will taste bland and won’t be soft and tender.
- Spoon the marinade over the eggplant while it is still warm. It will absorb the flavors better.
- Allow time to marinate. One hour is good, but overnight is even better.
- Remove the marinated grilled eggplant from the fridge 30 minutes before serving so it returns to room temperature for the best flavor.
FAQ
This is your choice. However, leaving the skin on when grilling holds the slices together better as they cook. My husband will tell you that this grilled eggplant recipe tastes better with the skin left on. So, I’d recommend not peeling the eggplant before grilling.
Moving the eggplant slices too early and not letting the grill marks form is probably the most common mistake. Undercooking the eggplant is also something that often happens and results in it tasting bland and being quite tough.
Serving Suggestions
I love to make this grilled eggplant recipe to serve with my Garlic Monkey Bread for a delicious antipasto. Also, it’s a wonderful side dish for dishes like Chicken Saltimbocca or Spiedini. These also make an amazing sandwich or panino filling with cheese and prosciutto! There’s no doubt you’ll find endless ways to serve this tasty grilled eggplant recipe.
Related
Bruschetta Recipe with Mozzarella
Italian Roasted Peppers
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Grilled Eggplant
Equipment
- 1 outdoor or indoor grill
Ingredients
- 2 pounds (1 kilogram) eggplant
- Salt
- ¼ cup (60ml) extra virgin olive oil approximately more or less as needed
- ¾ teaspoon salt or to taste
Marinade
- ½ cup (120ml) extra virgin olive oil approximately more or less as needed
- 2 tablespoons white wine vinegar
- 1-2 garlic cloves See Note 1
- ¼ cup chopped parsley
- 1 fresh red chili pepper or dried red pepper to taste
Instructions
- Wash and dry the eggplant, then slice into ¼ inch (6mm) thick rounds.
- Arrange the slices on a large baking sheet and sprinkle each side with salt. If I’m doing a large batch, I’ll layer the eggplant in a colander with salt sprinkled between layers. Allow to stand for about 30 minutes at room temperature. The salt will draw bitterness but, more importantly, moisture from the eggplant.
- Preheat the grill or grill pan if grilling indoors.
- After 30 minutes, rinse the eggplant slices and firmly pat dry with paper towels.
- Both sides need to be brushed with extra virgin olive oil and sprinkled with a little salt. You can brush one side, place the oiled side down onto the hot grill, then brush the other side. Or brush both sides before placing on the grill. Depends on how messy you want to get. Don’t forget to salt.
- Grill, flipping once, until the slices cook through and have nice char marks on each side. Take care not to let the eggplant burn.
- Transfer the hot eggplant to a serving dish and spoon the marinade over the top. Turn the slices over a few times to ensure the marinade coats the slices well.
- Let stand for an hour before serving. Or cover and refrigerate until ready to use.
Marinade
- In a small bowl, whisk together the olive oil, white vinegar, garlic, and parsley to make the marinade. Set aside.
Notes
- Garlic infused olive oil can be used for a milder garlic flavor.
- Pat the eggplant dry after rinsing so it grills instead of steaming.
- Let the grill get nice and hot before adding the eggplant.
- Spoon the marinade over the warm eggplant so it absorbs the flavors.
- Marinate for at least 1 hour, but overnight is even better.
- Serve at room temperature for the best flavor.
- Salting is optional but helps draw out moisture for a better texture.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
