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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Fransic verso
I have tried this before and it was good. But it was a long time ago. I can’t remember the last time I had eggplant.
Rosey
I haven’t made it so that I love it. My oldest son makes it though and it’s super good!
Monidipa Dutta
This is one of the weekly ones at our house. Its our family favourite.
Nyxie
I love eggplant and we’ve just recently started stocking them in our local shop again. I can’t wait to use it in our BBQ recipes this year now that we have a space to BBQ again.
Susan
We enjoyed this grilled eggplant recipe. I’ve made the mistake of over-grilling my eggplant so the tips you give are quite helpful.
Lesa
Love eggplant and I have all the ingredients in my kitchen right now. This is what I’m having for dinner today. thanks for this
Beth Pierce
The pleasure is all mine, enjoy!
Stephanie
I love grilled vegetables but never thought of grilling eggplant like this before. The seasoning combination is delicious and I can’t wait to have it again.
Debbie
I love eggplant and enjoy it often, but I never knew it was a fruit! This recipe is perfect for a healthy and delicious meal. Can’t wait to try it!
Maureen
This looks delicious and perfect for this time of year! Now that the weather has been warming up, we are looking forward to grilling! Eggplant is one of our favorite food dish and we usually buy that’s already cooked. But with an easy recipe, I think we can handle making our own this time around. I can’t wait to try this!
SONIA SEIVWRIGHT
Im gonna try making eggplant this way. Looks really good.
Bedabrata Chakraborty
Thanks for a fully vegetarian recipe. In my family, we make a version of this smearing mustard paste before grilling. It is a little hot but tasty.
Fransic verso
Great and easy eggplant recipe. Sometimes it is hard to get eggplant just right but this recipe works.
Marysa
I love grilled eggplant in a variety of dishes – from sandwiches to pasta. This is so easy to make!
Beth Pierce
I could not agree more!
Monidipa Dutta
Your grilled eggplant recipe is a culinary masterpiece! The combination of savory herbs and tangy lemon juice creates a flavor explosion that’s sure to delight any taste buds.
Beth Pierce
Thanks so much! I am so glad that you like it!
Leke Folorunsho
Hi
When one thinks of such delicacies, you get that feeling of “hey, let’s check out on McDonald’s. But I think you’ve made these easy for everyone to try out. I’m going to try these out myself.
Kimberley
Eggplant is one of my favorite vegetables. I have to try this recipe! Thanks for sharing!