Grilled Eggplant Recipe: How to Grill Eggplant

Grilled eggplant consists of eggplant slices that are marinated and cooked until tender and browned on a grill. You can experiment with different marinade flavors by using various herbs and spices. Typically, cooks finish grilled eggplant with a sprinkle of fresh herbs and a squeeze of lemon juice or drizzle of balsamic vinegar. You can serve this gluten-free eggplant dish as a side dish or a vegetarian main dish.

Eggplant, also known as aubergine and brinjal, is a perennial, warm-season veggie from the nightshade family. The most common eggplant variety in the US is the globe eggplant: this hefty variety has glossy, deep-purple skin and spongy fruit. Other commonly cultivated types include Italian eggplant, white eggplants, Thai eggplants, Black Beauties, Ichiban, Rosa Bianca, and Little Fingers.

The skin on the eggplant is rich in nutrients and gives structure to the grilled pieces. Look for younger, smooth-skinned eggplant and keep the skin on for grilling. However, older eggplants and larger varieties can have wrinkled or tough skin, giving them a bitter taste. Peel eggplant only if needed.

Follow these easy steps to grill eggplant at home:

1. 1. Cut the eggplant. Cut medium eggplants crosswise into even, thick slices, keeping the skin on. However, you can also use long Japanese eggplant, sliced lengthwise into planks.
2. 2. Marinate the eggplant. Make a marinade with olive oil and spices like dried oregano and red pepper flakes, and season with salt and pepper. Toss the eggplant to coat and let it sit at room temperature for at least thirty minutes to absorb the flavor. For variety, you can marinate and grill planks of zucchini alongside the eggplant.
3. 3. Grill the eggplant. Shake off any excess marinade and transfer the eggplant to a hot grill. There is no need to oil the grill grates because the eggplant is marinated. Cook the eggplant on one side without moving for about two minutes to develop prominent grill marks. Flip the eggplant and repeat the process on the other side.
4. 4. Finish and serve. Sprinkle the grilled eggplant with fresh chopped parsley, cilantro, or dill. Serve the eggplant with lemon wedges for squeezing over top. You can sprinkle the eggplant with cheese, such as shaved Parmesan or crumbled feta cheese for a Mediterranean flavor profile, if desired. You can also spoon fresh pesto over top and drizzle with balsamic vinegar.