Grilled Eggplant

A simple yet delicious marinade of olive oil, balsamic vinegar and garlic makes for very flavorful and easy to make grilled eggplant.

I love grilled eggplant! It’s probably one of those “either love it or hate it” foods, and I definitely fall on the side of love. It has this unique taste and texture. It’s almost “meaty.”

In fact, back in the forties, eggplant was used in Israel to make faux chopped liver (food was rationed and there was hardly any meat available). My grandparents used to say it was surprisingly close to the real thing. This eggplant casserole, for example, is so substantial and filling that it can easily serve as a main dish.

The ingredients you’ll need

You’ll only need six simple ingredients to make this tasty side dish (exact measurements are in the recipe card below):

1. Fresh eggplant: You don’t need to peel it, but you can if you wish.
2. Olive oil: You can use avocadi oil instead, as explained below.
3. Balsamic vinegar.
4. Kosher salt: If using fine salt, you might want to reduce the amount you use.
5. Black pepper.
6. Garlic powder: Make sure it’s fresh.

How to make grilled eggplant

It’s a simple recipe that relies on the flavor of the vegetable itself. The marinade – olive oil, balsamic vinegar, and garlic – merely highlights the vegetable’s wonderful flavor.

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

1. Slice the eggplant into rounds.
2. Brush with a mixture of olive oil and spices.
3. Grill until tender, about 5 minutes per side.
4. After you brush the slices with the marinade, you will have leftover marinade. Keep it, and brush it on the cooked slices.

How long should I cook the eggplant on the grill?

It’s better to slightly overcook this dish than to undercook. Of course, you don’t want it to turn into mush either.

In my George Foreman grill, I find that 5 minutes on the first side, then 2 more minutes on the second side is ideal. In a regular, non-dual-contact grill, you’ll probably need to grill for about 5 minutes on each side

You can also bake the eggplant for 10 minutes per side in a 450 degree F oven.

Should I peel the eggplant?

I don’t. I realize that the peel of mature eggplants can be slightly bitter. But I find that the marinade and the grilling take care of that. However, if you prefer, by all means, go ahead and peel it.

What to serve with grilled eggplant?

Grilled and broiled meats go really well with this tasty side dish. I often serve it with one of the following main dishes:

• Lamb burgers
• Beef kabobs
• Oven chicken kabobs

Is it healthy?

I believe it is. Eggplants are very healthy, and olive oil is as good as it gets when it comes to fats. However, if you worry about olive oil’s smoke point, you can use avocado oil instead.

What about leftovers?

You can keep leftover grilled eggplant in the fridge, in a sealed container, for about 3 days.

I don’t reheat the leftovers. I enjoy them cold, just as I would enjoy antipasti. But if you prefer to reheat the leftovers, do so gently, in the microwave on 50% power.

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4.96 from 188 votes

Grilled Eggplant

A mixture of olive oil, balsamic vinegar and garlic makes for very flavorful grilled eggplant. It’s an easy recipe – mix the simple marinade, brush the eggplant and grill.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Side Dish

Cuisine: Mediterranean

Keyword: eggplant

Servings: 3 servings

Calories: 120kcal

Author: Vered DeLeeuw

INGREDIENTS

• 1 large eggplant, unpeeled (about 1 lb.)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder

INSTRUCTIONS

• Preheat grill, or a grill pan, over medium-high heat. I like to use my George Foreman Grill when making this recipe.
• Trim the eggplant edges and slice crosswise into 1/2-inch-thick rounds. You should get about 12 rounds out of a large eggplant.
• In a small bowl, whisk together the olive oil, vinegar, salt, pepper and garlic powder. Brush the eggplant rounds with the mixture, on both sides. Set aside any remaining sauce.
• Grill the eggplant slices until golden brown and fork-tender, about 5 minutes on each side. In my George Foreman grill, I grill 5 minutes on one side, then 2 minutes on the second side.
• Brush the grilled eggplant slices with the remaining marinade and serve.

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NUTRITION INFO Nutrition info is approximate and may contain errors. It is calculated using the SparkPeople.com recipe calculator, and the carb count excludes sugar alcohols. Please feel free to make your own calculations. Please read the disclaimers in our Terms of Use carefully before using any of our recipes. Recommended and linked products are not guaranteed to be gluten-free. Please verify they are before using.

Nutrition Facts

Grilled Eggplant

Amount Per Serving

Calories 120 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Sodium 193mg8%

Carbohydrates 11g4%

Fiber 5g21%

Sugar 5g6%

* Percent Daily Values are based on a 2000 calorie diet.

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