Ingredients & Substitutions
Here I explain the best ingredients for grilling eggplant, what each one does in my recipe, and substitution options. For measurements, see the recipe card below.
How To Grill Eggplant
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Recipe Variations
Grilled eggplant is already delicious plain, but feel free to jazz it up:
When slicing, cut off the leafy end of the eggplant last. I use this end to grip the eggplant as I slice. Large eggplants need extra prep. Big eggplants can be bitter, so I sprinkle them with sea salt and let them sit for about 15 minutes to draw out the bitterness. Then, just wipe off the salt and moisture, and they’re ready to cook! There’s no need to soak eggplant. Some say that it helps remove bitterness, but I don’t find it necessary. Don’t undercook. Grilled eggplant should be yellow-ish in color (not white), very soft, and caramelized. It will taste bland and tough if you undercook it. Rainy day? Use a grill pan inside. I actually show this in the pictures above. You’ll still want medium-high heat, but the pan only needs to preheat for a couple minutes.
Feta Cheese – I had to start with this one because it’s how I got into grilling eggplant! You can crumble some on top after grilling, but I like to place a big chunk on the eggplant near the end of grilling. Close the lid and let it soften. Lemon – You can add 1-2 tablespoons of fresh lemon juice right into the olive oil mixture, but I usually just serve lemon wedges on the side. Balsamic – Whisk 1-2 tablespoons with the oil before brushing on the eggplant, or drizzle with balsamic glaze at the end. Fresh Herbs – Nothing beats fresh parsley or basil on this. I prefer to add them at the end to keep the flavors bright. Spicy – Add a dash of crushed red pepper flakes to the marinade. Tahini – My fave Mediterranean-inspired version! Drizzle the grilled eggplant with tahini sauce, and if you’re feeling fancy, add a sprinkle of pine nuts and fresh herbs.
Storage Notes
Store: Keep leftovers in an airtight container in the fridge for up to 5 days. I don’t recommend freezing eggplant, as it gets mushy. Reheat: You can reheat eggplant on the grill over indirect heat, in the oven at 350 degrees F, or in a hot skillet. You can also enjoy it cold in salads, or if you have a lot, make my eggplant lasagna with it.
Serving Ideas
Now that you know how to grill eggplant, there are so many mains you can pair with it! Since you’ll already have your grill going, try it with my other grilling recipes:
Chicken – Keep it simple (and juicy) with my grilled chicken breast or grilled chicken legs. Seafood – My fave options are grilled salmon or shrimp skewers, because the flavors play so well with grilled eggplant. Kabobs – My chicken kabobs and this eggplant are a match made in grill heaven. (Plus, you can thread any extra eggplant right on the skewers). Lamb kofta kebab or pork souvlaki also pair well, with their Mediterranean vibes. More Grilled Veggies – Make some grilled cauliflower, grilled asparagus, or cabbage steaks for extra vegetables.
More Easy Eggplant Recipes
If you like eggplant prepared this way, try my other easy eggplant dishes next: Please enter your first name for your account. Your saved recipe will also be sent to your email. So right now, I’m grateful that it’s still very much eggplant season and I get to make my grilled eggplant! What are your favorite ways to prepare it while it’s still at it’s best? Let me know in the comments below.
