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    Home » Vegetable Recipes » Grilled Eggplant

    Grilled Eggplant

    Last updated: Jul 5, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

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

    I love eggplant! It's probably one of those foods that people feel quite strongly about - either really like or deeply dislike - and I definitely fall on the side of love. It has this unique taste and texture. It's almost "meaty." 🍆

    This eggplant casserole, for example, is so substantial and filling that it can easily serve as the main course, and it often does in our house. But when I want to prepare this tasty vegetable as a side dish, I often simply grill it. It's fast, easy, and delicious.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related 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 if you wish. Try to find a firm eggplant with smooth, blemish-free skin.

    Olive oil: If you prefer an oil with a higher smoke point, you can use avocadi oil instead.

    Balsamic vinegar: Adds a wonderful flavor and helps boost caramelization.

    Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the dish could end up too salty.

    Garlic powder: I actually prefer garlic powder to fresh minced garlic. I feel that it better coats the eggplant.

    Instructions

    This simple recipe relies on the flavor of the vegetable itself. 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.

    Now, brush the slices with a tasty mixture of olive oil, balsamic vinegar, and spices.

    Grill the eggplant slices until tender, about 5 minutes per side.

    After you brush the slices with the marinade, you will have leftover marinade. Keep it, and brush it on the cooked slices.

    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, if you must err, err on the side of slightly overcooking it.

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

    Frequently asked questions

    How long do you grill an eggplant?

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

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

    Can I use the oven instead of a grill?

    Yes. If you'd rather use the oven, you can bake the eggplant for 10 minutes per side in a 450°F oven.

    Should I peel an eggplant before cooking it?

    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. And leaving the skin on is so pretty! However, if you prefer, by all means, go ahead and peel it.

    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.

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

    Serving suggestions

    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

    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 on 50% power.

    Six grilled eggplant slices served on a white plate.

    Related recipes

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    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Grilled eggplant.
    4.97 from 304 votes
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    Balsamic Grilled Eggplant

    A mixture of olive oil, balsamic vinegar, and garlic makes for a 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
    Servings: 3 servings
    Calories: 120kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • 1 large eggplant unpeeled (about 1 lb.)*
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon balsamic vinegar
    • ½ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon black pepper
    • ½ teaspoon garlic powder

    INSTRUCTIONS

    • Preheat a grill or a grill pan, over medium-high heat. I like to use a dual-contact electric grill when making this recipe.
    • Trim the eggplant edges and slice crosswise into ½-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 dual-contact electric grill, I grill 5 minutes on one side, then 2 minutes on the second side.
    • Brush the eggplant slices with the remaining marinade and serve.

    WATCH THE VIDEO:

    NOTES

    *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. And leaving the skin on is so pretty! However, if you prefer, by all means, go ahead and peel it.

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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.

    NUTRITION PER SERVING

    Calories: 120kcal | Carbohydrates: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 193mg | Fiber: 5g | Sugar: 5g
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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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    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.


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