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    Home » Vegetable Recipes » Grilled Eggplant

    Grilled Eggplant

    Last updated: Aug 1, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    A simple yet delicious marinade of olive oil, balsamic vinegar, and garlic makes for a flavorful and easy-to-make grilled eggplant, ready in just 20 minutes.

    It's wonderful when served warm right off the grill. It's also excellent when served as cold leftovers, antipasti-style.

    Slices of grilled eggplant arranged on a plate.

    Eggplant is a delicacy. It has a unique taste and texture. It's almost "meaty." This eggplant casserole, for example, is so substantial and filling that I often serve it as a meatless main course.

    But when preparing this vegetable as a side dish, I often make this grilled eggplant recipe. It's fast, easy, and delicious.

    Jump to:
    • Ingredients
    • American vs. Japanese Eggplant
    • Variations
    • Grilled Eggplant Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Eggplant Recipes
    • Recipe Card

    Ingredients

    You'll only need six simple ingredients to make this grilled eggplant recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    • Fresh eggplant: You don't need to peel it, but you can. Try to find a firm eggplant with smooth, blemish-free skin.
    • Olive oil: If you prefer an oil with a higher smoke point, use avocado oil.
    • Balsamic vinegar: Adds a wonderful flavor and helps boost caramelization.
    • Kosher salt and black pepper: If using fine salt, you should reduce the amount you use by half, or the eggplant could become too salty.
    • Garlic powder: I prefer garlic powder to fresh minced garlic. It better coats the eggplant.
    The ingredients needed to grill eggplant.

    American vs. Japanese Eggplant

    American eggplants are large and oval-shaped. Their skin is relatively thick, and they are slightly bitter. Japanese eggplants are smaller and more elongated. They have thinner skin, a sweeter and milder flavor, and fewer seeds.

    It's possible to use Japanese eggplants in this recipe, but I prefer to use American ones.

    Unlike eggplant chips, where you want the eggplant rounds to be small, in this recipe, it's easier to grill them if they are large. You don't want to deal with turning lots of tiny slices on the grill.

    A two-photo collage comparing American and Japanese eggplants.

    Variations

    The best way to vary this recipe is to use different spices. Spices that go well with eggplant include cumin, paprika, and onion powder. You can add a generous pinch of each of these spices.

    Dried herbs such as oregano and thyme are also good but can quickly burn on the hot grill, so I prefer not to use them in this recipe.

    Grilled Eggplant Instructions

    This simple recipe relies on the flavor of the eggplant. The marinade - olive oil, balsamic vinegar, and garlic - merely highlights its wonderful flavor.

    The detailed instructions for making this recipe are listed in the recipe card below. Here are the basic steps:

    • Your first step is slicing the eggplant into rounds. Try to keep them about the same thickness. (Photo 1).
    • Now, brush the slices with a mixture of olive oil, balsamic vinegar, and spices. (Photos 2-3).
    • Grill the eggplant slices until tender, about 5 minutes per side. (Photos 4-5).
    • After you brush the slices with the marinade, you will have leftover marinade. Keep it, and brush it on the cooked slices. (Photo 6).
    A six-photo collage showing the steps for grilling an eggplant.

    Expert Tip

    When making this recipe, you'll walk a fine line between having the eggplant turn out undercooked and having it turn out overcooked and mushy.

    While ideally, you want it just right, it's better to err on the side of slightly overcooking it.

    Undercooked eggplant is bitter, while overcooked one is delicious, even if its texture is not ideal.

    Recipe FAQs

    How long do you grill an eggplant?

    It's better to slightly overcook it than to undercook it. Though you don't want it to become mushy either!

    In my dual-contact grill, 5 minutes on the first side and 2 more minutes on the second side are ideal. You'll need to grill it for about 5 minutes on each side in a regular, non-dual-contact grill.

    Can I use the oven instead of a grill?

    Yes. You can bake the eggplant in a 450°F oven until tender and browned, for about 10 minutes per side.

    Should I peel an eggplant before cooking it?

    No. The peel can be slightly bitter, but the marinade and grilling remove bitterness. Leaving the skin on is pretty! However, if you prefer, you can go ahead and peel it.

    Serving Suggestions

    Since I use the grill to make this recipe, I like to serve it with a main course that I can also prepare on the grill, such as:

    • Grilled shrimp
    • Grilled halibut
    • Grilled salmon
    • Grilled hamburgers
    • Grilled chicken skewers
    • Grilled chicken breast
    • Grilled chicken tenders
    • Grilled skirt steak

    Sometimes I serve it with grilled halloumi for a delicious and filling meatless dinner.

    Storing Leftovers

    You can keep the leftovers in the fridge, in a sealed container, for about 3 days. I don't reheat them. I enjoy them cold, just as I would enjoy antipasti.

    But if you prefer to reheat the leftovers, do so gently in the microwave at 50% power.

    Six grilled eggplant slices served on a white plate.

    More Eggplant Recipes

    • Keto eggplant parmesan on a parchment-lined baking sheet.
      Keto Eggplant Parmesan
    • Eggplant casserole served in a white baking dish.
      Eggplant Casserole
    • Eggplant pizza served on a white plate.
      Eggplant Pizza
    • Eggplant chips piled on a white plate.
      Eggplant Chips

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Grilled eggplant slices served on a white plate.
    4.97 from 333 votes
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    Grilled Eggplant Recipe

    A mixture of olive oil, balsamic vinegar, and garlic makes for a flavorful grilled eggplant. It's an easy recipe - mix the simple marinade, brush the eggplant, and grill.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Side Dish
    Cuisine: Mediterranean
    Servings: 3 servings
    Calories: 120kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 1 large eggplant unpeeled (about 1 pound)
    • 2 tablespoons olive oil extra-virgin
    • 1 tablespoon balsamic vinegar
    • ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
    • ¼ teaspoon black pepper
    • ½ teaspoon garlic powder

    Instructions

    • Preheat a grill, a grill pan, or a dual-contact electric grill over medium-high heat.
    • Trim the eggplant's edges and slice it crosswise into ½-inch-thick rounds. You should get about 12 slices.
    • In a small bowl, whisk the olive oil, vinegar, salt, pepper, and garlic powder. Brush the eggplant slices with the mixture on both sides. Set aside any remaining marinade.
    • Grill the eggplant slices until golden brown and fork-tender, about 5 minutes on each side. In my dual-contact electric grill, I grill for 5 minutes on one side, then 2 minutes on the second side.
    • Brush the eggplant slices with the remaining marinade and serve.

    Video

    Notes

    • The peel of mature eggplants can be slightly bitter, but the marinade and grilling take care of that. Leaving the skin on is pretty! However, if you prefer, go ahead and peel the eggplant. 
    • When making this recipe, you'll walk a fine line between having the eggplant turn out undercooked or overcooked and mushy. While ideally, you want it just right, it's better to err on the side of slightly overcooking it. Undercooked eggplant is bitter, while overcooked one is delicious, even if its texture is not ideal.
    • You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. I don't reheat them. I enjoy them cold, like antipasti. But if you prefer to reheat the leftovers, do so gently in the microwave at 50% power.

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    Nutrition per Serving

    Serving: 0.3recipe | Calories: 120kcal | Carbohydrates: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 193mg | Fiber: 5g | Sugar: 5g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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      Recipe Rating




    1. Meghan R.

      August 05, 2023 at 1:38 pm

      5 stars
      It never occurred to me to use balsamic vinegar when grilling eggplants. This was absolutely delicious! Thank you!

      Reply
      • Vered DeLeeuw

        August 05, 2023 at 3:47 pm

        You're most welcome, Meghan!

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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