Grilled Eggplant Recipe

These Garlic & Herb Grilled Eggplant are my favourite vegetable to barbecue. They are tender in the middle with slightly charred edges and are coated in a delicious garlic and herb oil which gives them so much flavour. They are Vegan, Whole30, Keto and Paleo and guaranteed to be a crowd pleaser.

Grilled vegetables are my go to side dish for any summer barbecue. They are incredibly easy to prepare, go with just about anything, and can be made in advance. While most people grill zucchini, peppers and onions, my absolute favourite vegetable to grill is eggplant.

Unfortunately grilled eggplant (or melanzane, aubergine or brinjals depending on where in the world you are from) can be a tricky vegetable to cook. Too much oil and they become slimy, cut too thick and they have an unpleasant chunky texture.

It took me a trip to Italy where I spent time watching the way the locals prepared it before I finally learned how to grill eggplant.

Grilled Eggplant with Garlic & Herbs

These grilled eggplant slices are always a hit! They are grilled and tossed in a simple garlic and herb oil which gives them lots of flavor!

Prep: 15min

Total: 27min

Serving Size: 1 serving

Nutrition Facts: calories 1229 kcal, Carbohydrate 65 g, Protein 11 g, Fat 110 g, Saturated Fat 15 g, Sodium 5262 mg, Fiber 32 g, Sugar 33 g, servingSize 1 serving

Ingredients:

• 2 eggplants
• 2 tsp salt
• 1/2 cup extra virgin olive oil
• 3 cloves garlic (crushed)
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh oregano
• 1/2 tsp pepper
• 1/4 tsp salt

Instruction:

1. Cut the eggplant into 1/4 inch thick slices and generously salt each slice. Let them rest for about 15 minutes so that the salt can draw out the moisture and bitterness. Wipe each of the slices with a paper towel to remove the salt and moisture.
2. Preheat the barbecue to medium heat
3. In a large dish combine the olive oil, garlic, parsley, oregano, salt and pepper. Place each of the eggplant slices in the dish, flipping them over to ensure both sides are covered in oil.
4. Grill for approximately 6 minutes per side until golden in colour with grill marks. If the eggplant slices become dry and stick to the grill, brush them with more oil.
5. Once the eggplant is tender and cooked. Remove from the grill and return back to oil, herb and garlic mixture in the pan. Flip once so that both sides are coated before transferring to a serving platter. Spoon any of the excess herbs & garlic overtop before serving. The eggplant can be enjoyed hot or at room temperature and will last for up to 4 days in the fridge.

Grilled Eggplant Recipe (Quick & Easy!)

This grilled eggplant recipe is perfectly tender and caramelized! Learn how to make eggplant on the grill, the quick and easy way.

Prep: 7min

Total: 15min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 160 kcal, Carbohydrate 9.6 g, Protein 1.6 g, Fat 13.8 g, Saturated Fat 1.9 g, Trans Fat 0.1 g, Cholesterol 0.1 mg, Sodium 294.4 mg, Fiber 4.8 g, Sugar 5.4 g, unSaturated Fat 11.5 g, servingSize 1 serving

Ingredients:

• 2 medium Eggplant ((~1 lb each))
• 6 tbsp Olive oil
• 1/2 tbsp Italian seasoning
• 3/4 tsp Garlic powder
• 3/4 tsp Sea salt
• 1/4 tsp Black pepper

Instruction:

1. Preheat the grill or a cast iron grill pan to medium high heat.
2. Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you’ll have more to grab onto as you slice.
3. In a small bowl, whisk together the olive oil, Italian seasoning, and garlic powder. Brush about half of the mixture over the eggplant slices. Season with half of the sea salt and black pepper.
4. Flip the eggplant slices and repeat with the remaining oil mixture, salt, and pepper on the other side.
5. Place the eggplant slices on the grill or grill pan in a single layer. If using a grill pan, spray with cooking spray first and cook uncovered. If using a grill, close the lid. Grill eggplant for 3-5 minutes per side, until charred, tender, and no longer white.

Mediterranean Grilled Eggplant

Grilled Eggplant is super easy and comes with a fantastic tahini dipping sauce.

Prep: 15min

Total: 45min

Yield: 4 serving(s)

Nutrition Facts: calories 480 Calories, Fat 40 g, Saturated Fat 7 g, Trans Fat 0 g, Cholesterol 8 mg, Sodium 1005 mg, Carbohydrate 15 g, Fiber 13 g, Sugar 13 g, Protein 9 g

Ingredients:

• 1/2 c. extra-virgin olive oil
• 1 tsp. dried oregano
• 1/4 tsp. red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 2 large eggplants, sliced into 1/4″ rounds
• 1/4 c. crumbled feta
• 2 tbsp. freshly chopped parsley
• Juice of 1/2 lemon
• 1/3 c. tahini
• Juice of 1 lemon
• 2 tbsp. water
• 1 clove garlic, minced
• Kosher salt

Instruction:

1. Make eggplant: Heat grill or grill pan over medium-high heat. In a small bowl, combine oil, oregano, and red pepper flakes. Brush all over eggplants and season with salt and pepper.
2. Grill eggplants until tender and slightly charred, about 3 minutes per side.
3. Top grilled eggplants with feta and parsley, then squeeze lemon juice over.
4. Make tahini dressing: In a medium bowl, whisk together tahini, lemon juice, water, and garlic. Season with salt. If dressing is too thick, add more water, a tablespoon at a time, until desired consistency.
5. Serve eggplant warm with tahini dressing.

Grilled Eggplant

This easy grilled eggplant with oregano and garlic is a fast, flavorful side that pairs with any of your favorite mains. Simple and delicious!

Prep: 5min

Total: 15min

Yield: 4

Serving Size: 1 of 4

Nutrition Facts: servingSize 1 of 4, calories 179 kcal, Carbohydrate 14 g, Protein 2 g, Fat 14 g, Saturated Fat 2 g, Fiber 7 g, Sugar 8 g, unSaturated Fat 12 g

Ingredients:

• 2 eggplant
• 1/4 cup extra virgin olive oil
• 1 clove minced or grated garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Chopped fresh basil or parsley (optional, for serving)

Instruction:

1. Preheat the grill to medium high (400 to 450 degrees F). Make sure the grates are brushed clean.
2. Trim off the ends of the eggplant and cut crosswise into 1/2-inch rounds. Spread in a single layer on a rimmed baking sheet or similar platter you can carry easily to the grill.
3. In a small bowl or liquid measuring cup, whisk together the oil, garlic, oregano, salt and pepper. Brush evenly over both sides of the eggplant.
4. Brush the seasoning evenly over the eggplant.
5. Flip the eggplant and brush the seasoning evenly over the other side.
6. Grill the eggplant for 8 to 10 minutes with the lid closed, flipping it 5 minutes into the cook time. It should have nice grill marks on both sides. Transfer to a platter. Serve hot with a sprinkle of fresh herbs and additional salt to taste.

How to Make ITALIAN GRILLED EGGPLANT Like an Italian