Grilled Eggplant

Name: Grilled Eggplant
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
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

August 16, 2021 by Beth Pierce 42 Comments

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With just a little olive oil and a handful of spices, Grilled Eggplant cooks up easily in about ten minutes with great flavor. You are going to love this tasty fruit (yes, technically, it is a fruit) and wonder why you haven’t been cooking it for years.

It 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.

A platter full of grilled eggplant topped with fresh rosemary.

Eggplant is at its best from July to October, so now is a good time to try this. My neighborhood market has so much of it right now that the price is really reasonable. I love to serve this dish with Grilled Marinated Chicken and Cherry Lemonade.

How to Grill Eggplant

Start by cutting your eggplant into slices that are about 1/2 inch thick. Then sprinkle with coarse salt and place on a wire rack over the sink. Let them drain for a little bit, then wipe the moisture and salt off with paper towels. Now 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 about 4-5 minutes each side or until slightly charred and tender. For best results, enjoy promptly.

Brush the eggplant slices with olive oil and herbs.

Recipe notes and helpful tips

If available, choose eggplants that are smaller in size for less bitterness, more sweetness, fewer seeds, and thinner skin.
Preheat your grill to medium-high heat or around 400 degrees. Cook the eggplant until it is tender and slightly charred.
The oil soaks into the eggplant fast. I do not recommend going back over it with the oil. You want just enough oil to apply the seasoning and to give them a little moisture.
Eggplant cooks fast, so keep your eye on it. It only needs about 4-5 minutes of cooking per side.
For a change of pace, try serving it with a sprinkle of feta cheese and fresh lemons for spritzing.
It is best enjoyed straight off the grill; however, you can reheat it in the microwave for about 30 seconds at reduced power.
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.
Store leftovers in an airtight container in the fridge for up to 3 days.

Brushed eggplant with olive oil and herbs.

Should I salt eggplant before cooking

There are times when salting really does make a difference. If you don’t have small young, newly harvested eggplant, then I would go ahead and salt it. Salting removes excess moisture and some of the bitterness that older, larger eggplants have. It honestly is a simple task that can be done while you are doing some of your other chores. Simply place the eggplant on a rack over the sink and sprinkle with coarse salt. Let it sit for a bit, then wipe the moisture and excess salt from the slices with paper towels. I usually wipe them twice to make sure I capture as much moisture and salt as possible.

Fresh eggplant grilled with olive oil and herbs.

Other grilled recipes you will love!