Tender and meaty Mediterranean Grilled Eggplant is one of my favorite grilled veggies! It’s simple to make, incredibly flavorful, and not soggy at all, thanks to a few no-fail tips and an easy olive oil seasoning blend.
Everybody loves grilled zucchini and peppers, but have you tried grilled eggplant? It’s simply the best! More meaty than zucchini and hearty than peppers, it stands up to robust seasoning blends and develops a deep caramelized flavor over flame. I simply can’t get enough of it.
Also known as aubergine in non-American English-speaking countries, melanzana in Italian, and berenjena in Spanish, this versatile veggie is enjoyed worldwide for good reason. Today, we’re seasoning it with zesty and smoky Middle Eastern-inspired spices, but below, I share multiple seasoning variations to suit your tastes and meal.
Whichever variation you choose, be sure to salt the eggplant before grilling. Though it does take about 30 minutes, the process is mostly hands-off and is essential for succulent (not soggy!) eggplant.
For more Middle Eastern-inspired vegetable recipes, check out my Za’atar Roasted Cabbage and Beet and Sweet Potato Fritters.
Ingredients
Are you ready for the best grilled eggplant recipe? Here’s what you’ll need to grab:
Eggplant: Grab one large eggplant with deep purple-hued, firm skin. Rinse it well before trimming off the ends and slicing. Though you can use smaller or thinner eggplants, such as Japanese or baby eggplant, I recommend a large one so the slices do not fall through the grates.
Olive Oil: Use extra virgin olive oil for the best taste, though virgin can work in a pinch.
Salt: Use two teaspoons of kosher salt to salt the eggplant, removing the excess moisture. If you don’t have it, you can use another coarse salt, such as Himalayan pink.
Garlic: Chopped fresh garlic adds a pungent, nutty flavor, but you can use bottled pre-chopped if necessary.
Seasonings: Choose Aleppo pepper for spicy smoke or smoked paprika for a milder, still smoky flavor. Always use spices with good expiration dates for the best results.
Lemon: A squeeze of fresh lemon juice adds a bright acidity to the BBQ aubergine, bringing the dish to life!
Fresh Herbs: Chopped mint and parsley add a fresh finish, balancing the smoky spices.
How to Grill Eggplant
- Salt the Eggplant. Place the sliced eggplant on a kitchen towel or paper towel. Sprinkle the kosher salt over the surface. Let the eggplant rest for at least 30 minutes, or up to one hour. The salt will draw the liquid out of the eggplant and prevent the grilled eggplant from being soggy.
- Clean the Eggplant. After the eggplant has rested. Use a paper towel to wipe off the salt and water. Place the eggplant onto a plate.
- Preheat the Grill. Preheat the grill over medium heat until hot.
- Oil the Eggplant. Brush 1 tablespoon of the olive oil onto the top sides of the eggplant slices.
- Make Seasoning Blend. Add the remaining 2 tablespoons of olive oil, minced garlic, and Aleppo pepper to a small bowl. Stir well to combine.
- Place the Eggplant on the Grill. Place the eggplant slices, olive oil side down, onto the grill grates. Grill for 5 minutes.
- Season and Grill. Brush the tops with the olive oil and Aleppo pepper mixture, and flip. Brush the newly exposed tops with more olive oil and Aleppo pepper mixture. Grill eggplant another 5 minutes until it is tender and has grill marks on both sides.
- Finish and Serve. Brush the eggplant with olive oil and pepper and transfer it to a plate. Garnish the grilled eggplant with fresh lemon juice, chopped mint, and parsley. Serve hot!
Jenné’s Recipe Pro-Tips
- Cut even-width eggplant slices. This allows for consistent and even grilling. They don’t need to be perfect, but aim for about 1/2-inch thick slices.
- Salt the eggplant. Have you ever had soggy eggplant? Not fun! To prevent this, the eggplant must be salted for at least 30 minutes. The salt draws the excess moisture from the vegetable, making it tender and meaty.
- Oil the eggplant. Not only does this prevent sticking, but it also helps to lock in the remaining eggplant juices, preventing the slices from drying out. I find that brushing the eggplant with oil before grilling is easier than oiling the grates. Once on the grill, brush the tops with the olive oil seasoning mixture before flipping to prevent sticking.
- Preheat the grill. Waiting to add the eggplant until it is hot creates beautiful grill marks and delicious caramelization. I recommend heating it to medium, or roughly 350-375°F.
Recipe Variations
Is spice not really your thing? Want to try your hand at grilling eggplant Italian-style? Here is how to take some common variations on this versatile veggie:
- Spicy: Use ground Aleppo pepper for a spicy-smoky kick.
- Smoky: Opt for smoked paprika for a milder heat and robust smoke.
- Mild: Use sweet paprika to make this recipe for folks with milder palates.
- Nut Crunch: Sprinkle toasted chopped almonds or pistachios with the chopped herbs for a delightful crunch and extra staying power.
- Italian: Take an Italian twist by mixing the oil with 1 teaspoon of dried Italian seasoning, minced garlic, and red chili flakes or Calabrian chiles. Drizzle the grilled eggplant with balsamic vinegar and sprinkle with sliced fresh basil.
- French: Swap Herbes de Provence for the pepper and garnish the hot eggplant with lemon, chopped chives, parsley, and flaky sea salt.
Serving Suggestions
The options for enjoying this grilled eggplant recipe are nearly endless! Here are my favorite serving suggestions:
Storage Directions
- Refrigerating: Leftovers keep covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: The BBQ eggplant can also be frozen once cooled to room temperature. Transfer it to a freezer-safe container and freeze for up to 3 months.
- Reheating: Warm the eggplant in a microwave on gentle heat or a 300°F oven for 5-10 minutes.
Recipe FAQs
Yes, this recipe can be made on a stovetop grill pan. Preheat it over medium until hot, and brush or spray lightly with olive oil before adding the prepared eggplant slices.
More Easy Vegetable Recipes
I hope you love this Grilled Eggplant recipe as much as I do. If you enjoyed it or any of the other recipes on this blog, please leave a rating and review!
Prevent your screen from going dark
Place the sliced eggplant on a kitchen towel or paper towel. Sprinkle the kosher salt over the surface. Let the eggplant rest for at least 30 minutes, or up to one hour. The salt will draw the liquid out of the eggplant and prevent the grilled eggplant from being soggy.
After the eggplant has rested. Use a paper towel to wipe off the salt and water. Place the eggplant onto a plate.
Preheat the grill over medium heat until hot.
Brush 1 tablespoon of the olive oil onto the top sides of the eggplant slices.
Add the remaining 2 tablespoons of olive oil, minced garlic, and Aleppo pepper to a small bowl. Stir well to combine.
Place the eggplant slices, olive oil side down, onto the grill. Grill for 5 minutes.
Brush the tops with the olive oil and Aleppo pepper mixture, and flip. Brush the newly exposed tops with more olive oil and Aleppo pepper mixture. Grill another 5 minutes until the eggplant is tender throughout and has grill marks on both sides.
Transfer the eggplant to a plate.
Garnish the grilled eggplant with a squeeze of fresh lemon juice, chopped mint, and parsley. Serve hot.
- Refrigerating: Leftovers keep covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: The BBQ eggplant can also be frozen once cooled to room temperature. Transfer it to a freezer-safe container and freeze for up to 3 months.
- Reheating: Warm the eggplant in a microwave on gentle heat or a 300°F oven for 5-10 minutes.
- Cut even-width eggplant slices. This allows for consistent and even grilling. They don’t need to be perfect, but aim for about 1/2-inch slices.
- Salt the eggplant. Have you ever had soggy eggplant? Not fun! To prevent this, the eggplant must be salted for at least 30 minutes. The salt draws the excess moisture from the vegetable, making it tender and meaty.
- Oil the eggplant. Not only does this prevent sticking, but it also helps to lock in the remaining eggplant juices, preventing the slices from drying out. I find that brushing the eggplant with oil before grilling is easier than oiling the grates. Once on the grill, brush the tops with the olive oil seasoning mixture before flipping to prevent sticking.
- Preheat the grill. Waiting to add the eggplant until it is hot creates beautiful grill marks and delicious caramelization. I recommend heating it to medium, or roughly 350-375°F.
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