With just a little olive oil and a handful of spices, Grilled Eggplant grills up quickly and easily in about ten minutes with great flavor. You will love this tasty fruit (yes, technically, it is a fruit) and wonder why you haven’t been cooking it for years.
Delicious and Healthy Grilled Eggplant
Grilled eggplant is one of our favorite low-carb, keto-friendly, vegan, and gluten-free dishes. It makes the perfect side dish for pasta, chicken, fish, or pork. Enjoy it cut up in a salad, or serve it on a platter with fresh rosemary and your favorite sauce. Or top with fresh lemon juice, crumbled feta, and a sprinkle of red pepper flakes. Eggplants are best from July to October, so now is an excellent time to try them. My neighborhood market has so much of it now that the price is reasonable. I love to serve this dish with grilled marinated chicken and cherry lemonade.
What you’ll need
- Eggplant: if available, choose eggplants that are smaller in size for less bitterness, more sweetness, fewer seeds, and thinner skin.
- Salt: preferably coarse, but I have used table salt instead
- Olive oil: extra virgin
- Seasonings: onion powder, garlic powder, marjoram or oregano, ground thyme, red pepper flakes, black pepper, and fresh thyme or parsley for garnish
How to Grill Eggplant
Start by cutting your eggplant into slices about 1/2 inch thick. Then, sprinkle with coarse salt and place on a wire rack over the sink. Let them drain a little, then wipe the moisture and salt off with paper towels. In a small bowl, combine the olive oil, onion powder, garlic powder, marjoram, ground thyme, red pepper, and black pepper.
Preheat the outdoor grill or grill pan to medium-high heat. Brush the eggplant on both sides with the olive oil mixture. Grill for 4-5 minutes each side or until slightly charred and tender. For best results, enjoy promptly. See the full recipe and ingredient amounts below in the recipe card.
Should I salt eggplant before cooking
There are times when salting does make a difference. I would salt it if you don’t have small, young, newly harvested eggplant. Salting removes excess moisture and some bitterness from older, larger eggplants. It is a simple task that can be done while doing other chores. Place the eggplant on a rack over the sink and sprinkle with coarse salt. Let it sit briefly, then wipe the moisture and excess salt from the slices with paper towels. I usually wipe them twice to ensure I capture as much moisture and salt as possible.
Beth’s Recipe Tips
- The oil soaks into the eggplant fast. I do not recommend going back over it with oil. You want just enough oil to apply the seasoning and give the eggplant some moisture.
- Eggplant cooks fast, so keep your eye on it. It only needs about 4-5 minutes of cooking per side.
- Do not peel the eggplant before grilling it. Grilled eggplant needs the skin to stay intact for grilling. If the skin is tough (from a larger, older eggplant), you can always cut it away before eating the eggplant.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. It is best enjoyed straight off the grill. However, you can reheat it in the microwave for about 30 seconds at reduced power.
Grilled Eggplant
Ingredients
- 2 small to medium eggplants
- 1 1/2 tablespoons coarse salt
- ½ cup olive oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- ½ teaspoon marjoram or oregano
- ¼ teaspoon ground thyme
- ¼ teaspoon crushed red pepper
- ¼ teaspoon fresh ground black pepper
- fresh thyme of parsley for garnish
Instructions
- Cut the eggplant into 1/2-inch thick slices. Sprinkle with the salt and place on a wire rack over the sink. Let sit and drain for about 1 hour. Wipe the moisture and salt off the slices with paper towels.
- Combine the olive oil, onion powder, garlic powder, marjoram, ground thyme, red pepper, and black pepper.
- Preheat the grill or grill pan to medium-high heat. Brush the eggplant on both sides with the olive oil mixture. Grill for about 4-5 minutes on each side or until slightly charred and tender. For best results, serve promptly.
Notes
- The oil soaks into the eggplant fast. I do not recommend going back over it with oil. You want just enough oil to apply the seasoning and to give the eggplant a little moisture.
- Eggplant cooks fast, so keep your eye on it. It only needs about 4-5 minutes of cooking per side.
- Do not peel the eggplant before grilling it. Grilled eggplant really needs the skin to stay intact for grilling. If the skin is tough (from a larger, older eggplant), you can always cut it away before eating the eggplant.
Nutrition
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Debbie
Delish and easy – stayed on grill longer than 10 min though.
Beth Pierce
So glad that you liked it, Debbie!
Barbie
YUMMY!!! I really enjoy eating eggplant. It’s a delicious food that’s also perfect for low-carb and vegan dishes. I will be making this often!
Amber
Wow, this looks so good. I love egglant. Can’t wait to give this a try.
Edgar
Wow…this is my first time seeing grilled eggplant! With the way I like eggplant, it’s high time I tried having it, in a way different from what I am used to….half-cooked. Thanks for sharing this.
MELANIE E
I really do love aubergine (eggplant) it’s such a tasty veg and can be used in various ways. This sounds so good, I can’t wait to try it!!!
Mila
Not only is this recipe aesthetically pleasing (how cute are the eggplants on the rack?!), but you’ve managed to convince me that I need to try cooking with a vegetable I have no experience with! This looks delicious, will report back
xx Mila
Beth Pierce
Thanks, Mila! Enjoy!
SONIA
I love this recipe. It is easy, dependable, healthy, and delicious!