Grilled Eggplant
On February 21, 2024
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This Grilled Eggplant is a little sweet, very savory, and has just a little crispy char. It goes great with everything, and it’s ready in 4 easy steps.
Grilled Eggplant
Eggplant might not be the first veggie that comes to mind for the grill, but maybe it should be. With the right prep and seasoning, eggplant becomes a rich, tender, and surprisingly-filling. This recipe uses a combination method of moisture draw and charcoal grilling to create a meaty bite with crispy edges. A simple blend of Italian seasoning, olive oil, and fresh lemon bring out the natural sweetness of the eggplant while helping it char.
This best part about this Grilled Eggplant is it works as well as a light entree on a busy weeknight as it does as a fresh side dish next to your BBQ meats. If you’re ready to master this delicious and versatile vegetable, let’s get started.
How to Choose Good Eggplant
You’ll find eggplant in the produce section year-round. Here’s what to look for:
- Uniformity: Large, long, fairly-uniform eggplants work great for grilling. They give you nice, wide slices that won’t fall through the grates. It’s true that larger eggplants tend to be more bitter, but I’ve got a fix for that below!
- Visual: Look for smooth eggplant with shiny skin and no soft spots or bruising.
- Feel: Don’t be afraid to pick one up. You want a firm-but-not-hard texture when you give it a gentle squeeze.
Susie’s Eggplant Prep Pro Tips
Grilling eggplant doesn’t have to be scary. Use these simple tips to ensure success before your eggplants ever hit the grates:
- Salt it. This step is a must. Salt pulls out excess water, which helps keep your eggplant from turning soggy. Lay the slices out on a baking sheet, sprinkle both sides generously with Kosher slat, and let them sit for 15 minutes. Then wipe off the salt with a paper towel before moving on.
- Soak it. Tossing the salted eggplant in olive oil, lemon, and seasoning gives it time to soak up all those flavors and cuts down the bitterness. Let it rest in a zip-top bag for 15 minutes before grilling. This is totally optional, but worth it.
Seasoning Ingredients for Eggplant
Whether you decide to soak your eggplant or not, you’ll want to give it a little seasoning love. While eggplant is sweet and savory, it’s also very mild. This blend highlights those natural flavors while adding a citrusy kick. Here’s what you’ll need:
- 1 Tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 lemon (for zest and juice)
*If you want to make your eggplant totally from scratch, Hey Grill Hey has you covered. Check out this recipe for Homemade Italian Seasoning with garlic powder, red pepper flakes, and herbs like parsley and oregano.
How to Make Grilled Eggplant
Crispy, chewy, delicious eggplant is the perfect side for any grilled meat, and it only takes a few easy steps. Here’s exactly how to make perfect eggplant:
- Preheat the grill. Before you get started, set up your favorite charcoal grill (or gas grill) for medium-high heat grilling. The prep for this recipe doesn’t take long and you want those grates hot for some beautiful grill marks. You can also make this in your oven if you don’t have access to a grill.
- Salt the eggplant. Wash and slice your eggplant into ¼ inch thick rounds with a sharp knife, keeping the skin on. Place the slices on a baking sheet and sprinkle with Kosher salt. Let them sit for 15 minutes, then wipe off the salt with a paper towel.
- Soak the eggplant. Place the eggplant slices in a gallon-size zip-top bag. Add olive oil, pepper, Italian seasoning, lemon zest, and lemon juice. Seal the bag and gently massage everything together until the slices are evenly coated. Let rest for 15 minutes.
- Grill the eggplant. Remove the eggplant slices from the bag, shake off any excess oil, and place them directly on the hot grill grates. Grill for 3–4 minutes per side with the lid open. Keeping the lid up Is CRUCIAL because it prevents steaming and helps the eggplant stay chewy inside with a crisp, caramelized finish on the outside.
- Serve and enjoy. Remove the eggplant from the grill grates to your serving platter. You can give them an additional squeeze of lemon juice for some extra zest, then enjoy immediately.
More Grilled Veggie Recipes
If you’re looking for more savory sides to pair with grilled meats or BBQ mains, you came ot the right place. Here are a few favorite veggie dishes that hold their own at any cookout:
Remember, you can have all of these, as well as over 700 more BBQ recipes right at your fingertips with the Hey Grill Hey App.
Crispy Grilled Eggplant Recipe
Follow the recipe below and you’ll be enjoying my Crispy Grilled Eggplant in no time. Here at Hey Grill Hey, we’re all about taking away the mystery of grilling to help you become a Backyard BBQ Hero. We’re always dropping new recipes, useful tricks, and all kinds of behind-the-scenes fun, so be sure to follow on YouTube, Instagram, and Facebook.
Sweet Rub
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Everything BBQ Sauce
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Grilled Eggplant
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Ingredients
- 2 large eggplants narrow type
- 1 Tablespoon olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
Moisture Draw
- 2 teaspoons Kosher salt
Instructions
- Preheat the grill. Set your grill up for high heat, around 400-450 degrees F.
- Prepare the eggplant. Wash and cut the eggplant into ¼-nch thick slices with skin still on. Place slices on baking sheet, sprinkle with a generous amount of Kosher salt, and allow to sit for 15 minutes to draw out moisture. Remove salt by wiping with a paper towel before continuing to step 2.2 large eggplants, 2 teaspoons Kosher salt
- Season the eggplant. Place eggplant slices in a gallon-size zip-top bag, then add the olive oil, Italian seasoning, salt, pepper, and lemon zest and juice. Massage gently to coat eggplant in the seasoning and oil mixture, then rest in the sealed bag for 15 minutes.1 Tablespoon olive oil, 2 teaspoons Kosher salt, 1 teaspoon black pepper, 1 teaspoon Italian seasoning, 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice
- Grill the eggplant. Remove the eggplant from bag and place directly on hot grill grates. Grill for 3-4 minutes per side with the lid open, until your eggplant develops char marks.
- Serve and enjoy. Remove the eggplant from the grill grates to serving platter and enjoy immediately. Add an additional squeeze of lemon juice, if desired.
Notes
- Make your own following the recipe here
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
**I originally published this post in February 2024, but recently updated it with new photos, more information, and helpful tips. However, the recipe remains the same.
How do you remove the salt from the eggplant? Rinse it under water or wipe it off?
Wipe it off with a paper towel and you’re good to go.