Grilled Eggplant is an easy recipe for summer. Perfectly cooked on the grill with crispy edges and a creamy, tender center.
Grilled veggies, like Grilled Asparagus, Grilled Corn and these eggplants, are the perfect summer Side to serve at your next cookout!
Sabrina’s Grilled Eggplant Recipe
Grilled Eggplant is charred and crispy on the outside, and creamy and tender on the inside. Although, the crispy char gives more than just beautiful grill marks. It adds a smoky flavor that you can’t get from pan fried or baked recipes. By following the grilling tips below, you’re bound to convert even the most picky eaters. Use to make a gourmet vegetarian sandwich with Basil Pesto, cheese, red peppers, and arugula leaves. Or serve alongside other BBQ favorites like Marinated Grilled Shrimp and Grilled Chicken Thighs.
Recipe Card
Ingredients
- 2 small eggplants , cut into 1" thick slices
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon coarse ground black pepper
- 1/2 teaspoon garlic powder
Instructions
- Brush eggplant with olive oil and lemon juice.
- In a small bowl stir together salt, black pepper, and garlic powder.
- Season the eggplant with the salt mixture and let sit for 10 minutes.
- Heat grill to high heat.
- Add eggplant and cook for 3 minutes on the first side.
- Flip and cook for 2 minutes.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Chef’s Note
Eggplant has a mild flavor that goes well with so many types of seasonings. An easy way I pack a big amount of flavor with this dish is to use fresh garlic instead of garlic powder. Prepare with the salt and pepper, then rub the slices with garlic puree or minced garlic right before you grill them. Additionally, fresh herbs are also great on grilled veggies. Some great choices are oregano, marjoram, thyme, or sage.
Table of contents
Can this be made ahead of time?
Texture is best right after grilling, however, these can be served cold, or reheated on the stove top. Grill it up to 4 days in advance.
How to Store
- Serve: This is delicious served warm or cold! Keep it at room temperature for up to 2 hours before it should be stored.
- Store: Store leftover in an airtight container after it cools to room temperature. Refrigerate for up to 4 days and serve chilled or reheat on the stove top.
- Freeze: The best texture is if it’s fresh off the grill. If you do want to freeze it though, let it cool completely, and freeze in an airtight container for up to 2 months.
Grilling Tips
- Marinade: Brush slices on all sides with the olive oil. Rub the eggplant with the garlic, salt, and pepper mixture and let it sit for 10-15 minutes before grilling for the best flavor.
- Outdoor Grill: Heat up the BBQ grill to high heat, about 400-450 degrees. Make sure the grill grates are clear of any debris (brush grates with oil if needed). Place the slices, spaced apart, on the grates and cook for 3 minutes. Flip and cook on the other side for 2 minutes, until grill marks form and it is tender.
- Serve: Serve slices warm with a sprinkle of feta cheese and fresh parsley.
Related Recipes
