Grilled Eggplant

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5 from 1 vote

Tender and meaty Grilled Eggplant is one of my favorite grilled veggies! It's simple to make, incredibly flavorful, and not soggy at all, thanks to a few no-fail tips and an easy olive oil seasoning blend.

Prep Time35

Cook Time15

Total Time50

Course: Side Dish

Cuisine: Mediterranean

Servings: servings

Author: Jenné Claiborne

Equipment

grill , I'm using a Ninja Woodfire Pro

Ingredients

1 large eggplant sliced into rounds
2 tsp kosher salt
3 tbsp extra virgin olive oil divided
1 large garlic clove minced
1 tsp Aleppo pepper or smoked paprika
Lemon juice to taste
Fresh mint and parsley chopped

Instructions

Place the sliced eggplant on a kitchen towel or paper towel. Sprinkle the kosher salt over the surface. Let the eggplant rest for at least 30 minutes, or up to one hour. The salt will draw the liquid out of the eggplant and prevent the grilled eggplant from being soggy.
After the eggplant has rested. Use a paper towel to wipe off the salt and water. Place the eggplant onto a plate.
Preheat the grill over medium heat until hot.
Brush 1 tablespoon of the olive oil onto the top sides of the eggplant slices.
Add the remaining 2 tablespoons of olive oil, minced garlic, and Aleppo pepper to a small bowl. Stir well to combine.
Place the eggplant slices, olive oil side down, onto the grill. Grill for 5 minutes.
Brush the tops with the olive oil and Aleppo pepper mixture, and flip. Brush the newly exposed tops with more olive oil and Aleppo pepper mixture. Grill another 5 minutes until the eggplant is tender throughout and has grill marks on both sides.
Transfer the eggplant to a plate.
Garnish the grilled eggplant with a squeeze of fresh lemon juice, chopped mint, and parsley. Serve hot.

Video

Notes

Storage Directions

Refrigerating: Leftovers keep covered in an airtight container in the refrigerator for up to 5 days.
Freezing: The BBQ eggplant can also be frozen once cooled to room temperature. Transfer it to a freezer-safe container and freeze for up to 3 months.
Reheating: Warm the eggplant in a microwave on gentle heat or a 300°F oven for 5-10 minutes.

Recipe Pro-Tips

Cut even-width eggplant slices. This allows for consistent and even grilling. They don't need to be perfect, but aim for about 1/2-inch slices.

Salt the eggplant. Have you ever had soggy eggplant? Not fun! To prevent this, the eggplant must be salted for at least 30 minutes. The salt draws the excess moisture from the vegetable, making it tender and meaty.

Oil the eggplant. Not only does this prevent sticking, but it also helps to lock in the remaining eggplant juices, preventing the slices from drying out. I find that brushing the eggplant with oil before grilling is easier than oiling the grates. Once on the grill, brush the tops with the olive oil seasoning mixture before flipping to prevent sticking.

Preheat the grill. Waiting to add the eggplant until it is hot creates beautiful grill marks and delicious caramelization. I recommend heating it to medium, or roughly 350-375°F.

Nutrition