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.
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.
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.
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.
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.
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