Grilled Eggplant | The Recipe Critic

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Grilled eggplant has a perfect golden char on the outside and is deliciously seasoned and tender on the inside. Discover how simple and impressive grilled eggplant is when served as a side dish to any meal.

Grilling is one of my favorite ways to cook vegetables. It gives them a smokey flavor, softens them to perfection, and gives them a crispy outside texture. Try grilling zucchini or asparagus, you won’t want to cook them any other way. also LOVE to grill pineapple because the sugars carmelize and make it extra juicy and sweet.

What Is Grilled Eggplant?

Eggplant is surprisingly SO tender and delicious, and grilling your eggplant takes it to the next level! This eggplant recipe starts with a simple seasoning of salt, pepper, and garlic powder. Grilling eggplant creates the best texture with its golden grill marks. You will also love the tasty and smokey flavor!

Eggplant is so versatile in many different recipes and especially as a substitute for noodles. Like in my popular eggplant parmesan recipe. It’s a good one! I also like to use eggplant in lasagna or as a replacement for pizza dough in this air fryer pizza.

Ingredients Needed

These ingredients are minimal and so easy. Eggplant has a mild flavor but when it’s seasoned and grilled it is so tasty! See the recipe card at the bottom of the post for exact measurements.

Eggplants: All you need is two eggplants for this recipe. Follow my tips below on how to pick out the perfect eggplant at the grocery store.
Olive Oil: Olive oil helps prevent sticking and locks in moisture while it grills.
Kosher Salt: Salt enhances all the flavors.
Pepper: I always prefer cracked black pepper because the bigger pepper flakes have so much flavor.
Garlic Powder: The best seasoning with great flavor.
Fresh Parsley: Garnish with chopped parsley if you desire.

Grilled Eggplant Recipe

With a few easy steps, grilling eggplant will be ready in no time. It’s a quick side dish recipe perfect for all your summer meals. Follow my instructions below to learn how to grill eggplant. You will LOVE it!

Heat the Grill: Preheat the grill to medium-high heat or 400-450 degrees Fahrenheit. A grill pan also works if you don’t have a grill.
Cut the Eggplant: Cut the eggplant into 1-inch elongated disks by cutting at an angle.
Pat Dry Each Piece: Pat each cut of eggplant dry with a paper towel and place them onto a baking sheet.
Brush With Olive Oil: Brush each cut of eggplant with olive oil on both sides.
Season the Eggplant: Combine the salt, pepper, and garlic powder in a small bowl, then sprinkle the eggplant slices with the seasonings.
Grill the Eggplant: Place the seasoned eggplant on the grill then cook for 4-5 minutes on each side.
Enjoy: Remove from the grill and allow them to cool slightly before enjoying!

First process shot of eggplant slices drying on paper towels. Second photo of eggplant grilling on an outdoor grill.

Tips and Variations

If you’ve never cooked eggplant before, don’t let it intimidate you! This easy grilled recipe is so easy and anyone can make it! Here are a few tips to help you out! I also added some variations to this recipe you could give a try.

Do I need to peel the eggplant? Nope! Make this easy on yourself and leave the peel on! It is completely edible and adds great texture.
How do I pick an eggplant? A good rule to follow when picking out your eggplant is to look for one that is glossy. Also, when you pick it up, give it a little squeeze. It should have a tiny bit of give to it. If it’s rock hard, it’s not ready and one that is too soft is too ripe!
Use Different Seasonings: This grilled eggplant is seasoned with a few simple flavors, but you can switch up the seasonings. Sometimes I add Italian herbs or make it spicy with a sprinkle of cayenne pepper or red pepper flakes. Eggplant will take on the flavor of anything you desire to season it with!
Add Cheese: Sprinkle feta cheese or Parmesan cheese on top after the eggplant. It will melt onto the warm eggplant and my kids like it best this way!
Drizzle With Balsamic Glaze: Just before serving drizzle balsamic glaze over the top. This is my favorite way to eat grilled eggplant. Trust me, give it a try!

Close up view of grilled eggplant on a blue platter garnished with chopped parsley.

Storing Leftovers

Grilled eggplant is best when enjoyed right away, but if you have leftovers there’s no need to worry. The texture will soften as it sits because of the water content, but it’s still yummy warmed up. Follow my instructions below on storing and reheating leftovers.

In the Refrigerator: Store cooled grilled eggplant in an airtight container in the refrigerator for 1-2 days.
To Reheat: Reheat in the microwave for 30-45 seconds or in the air fryer for a crispier texture. Cook in the air fryer at 375 degrees Fahrenheit for 3 minutes or until warmed through.

Top view of grilled eggplant on a white plate along with sliced pork and gold fork.

Preheat the grill to medium-high heat or 400-450 degrees Fahrenheit.
Cut the eggplant into 1-inch elongated disks by cutting at an angle.
Pat each cut of eggplant dry with a paper towel and place them onto a baking sheet.
Brush each cut of eggplant with olive oil on both sides.
Combine the salt, pepper, and garlic powder in a small bowl, then sprinkle the eggplant slices with the seasonings.
Once all the eggplant pieces are seasoned and ready, place them on the grill and cook for 4-5 minutes on each side.
Remove from the grill and allow them to cool slightly before enjoying! Garnish with fresh chopped parsley if desired.

Serves: 6

Serving2slicesCalories61kcal (3%)Carbohydrates9g (3%)Protein2g (4%)Fat3g (5%)Saturated Fat0.4g (2%)Polyunsaturated Fat0.4gMonounsaturated Fat2gSodium391mg (16%)Potassium358mg (10%)Fiber5g (20%)Sugar5g (6%)Vitamin A36IU (1%)Vitamin C3mg (4%)Calcium15mg (2%)Iron0.4mg (2%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Side Dish

Keyword grilled eggplant

Preheat the grill to medium-high heat or 400-450 degrees Fahrenheit.
Cut the eggplant into 1-inch elongated disks by cutting at an angle.
Pat each cut of eggplant dry with a paper towel and place them onto a baking sheet.
Brush each cut of eggplant with olive oil on both sides.
Combine the salt, pepper, and garlic powder in a small bowl, then sprinkle the eggplant slices with the seasonings.
Once all the eggplant pieces are seasoned and ready, place them on the grill and cook for 4-5 minutes on each side.
Remove from the grill and allow them to cool slightly before enjoying! Garnish with fresh chopped parsley if desired.