Grilled Eggplant: Simple, Smoky, and Satisfying
Charred slices soak up seasoning for a juicy interior and crisp exterior.
Grilled Eggplant: The Ultimate Guide to a Smoky Summer Favorite
Cooking eggplant on the grill is one of the easiest, most delightful ways to celebrate seasonal vegetables. With its meaty texture and ability to absorb flavors, eggplant transforms on the grill into a dish that’s equally at home as a weeknight side or the main attraction at your next cookout. This comprehensive guide explores each step—selecting, prepping, grilling, and serving eggplant—so you can enjoy its peak flavor and satisfaction every time.
Why Grill Eggplant?
Eggplant, known for its versatility and mild flavor, shines when grilled. Charring over flame lends it a smokiness and tender bite that’s hard to achieve with other methods. On hot summer days, grilling offers a welcome alternative to roasting or frying—keeping the kitchen cool while producing crowd-pleasing results.
- Simplicity: Only a few main ingredients: eggplant, salt, olive oil, and pepper.
- Versatility: Complements a range of main dishes or sauces—pesto, chimichurri, hummus, or marinara.
- Health: Requires minimal oil and supports plant-forward eating.
- Flavor: Develops a unique smokiness and tender, luscious texture.
Ingredients for Classic Grilled Eggplant
- Eggplants: 2 large (about 2 1/2–3 pounds total)
- Kosher salt: 2 teaspoons
- Olive oil: 1/4 cup (extra virgin recommended for best flavor)
- Freshly ground black pepper: 1 teaspoon, or to taste
- Chopped fresh parsley: for garnish (optional)
- Marinara sauce: for serving (optional)
You may also choose to garnish with other fresh herbs like basil, oregano, mint, cilantro, thyme, or dill if you have them on hand.
Is Salting Eggplant Necessary?
Salting eggplant slices before grilling is a classic technique for both flavor and texture improvement.
- Reduces Bitterness: While modern varieties are less bitter, salting helps eliminate any lingering sharpness.
- Draws Out Moisture: Salt pulls excess water out, concentrating the eggplant’s natural sweetness and ensuring a creamy interior.
- Firmer Texture: Prevents sogginess by removing some moisture, allowing the exterior to crisp on the grill while the inside stays meltingly tender.
Do you have to salt for a full 30 minutes? If you’re short on time, you can salt for less, but a full half hour yields the sweetest, best-seasoned results.
To Peel or Not to Peel?
Leave the skin on for grilling. The skin provides necessary structure, keeping the slices from falling apart when flipping and also helping prevent sticking. Grilling renders the skin tender (especially once those signature char marks appear), but if you find it too chewy, you can trim it easily after cooking. For most, the intact peel is unobtrusive and beneficial during grilling.
Step-By-Step: How to Grill Eggplant
- Slice the Eggplants:
- Cut eggplants into 1/2-inch thick rounds for optimal cooking and easy handling.
- Salt and Drain:
- Arrange eggplant slices in a single layer on paper towel–lined baking sheets or trays.
- Sprinkle both sides with kosher salt.
- Let rest for 30 minutes so excess water is drawn out. Pat dry with a clean paper towel.
- Oil and Season:
- Brush both sides of each slice with olive oil.
- Sprinkle freshly ground black pepper on each side.
- Preheat the Grill:
- Get the grill (gas or charcoal) hot, aiming for medium-high heat (400–425°F).
- Spread coals or flames evenly so there are no hot or cool spots.
- Grill Eggplant:
- Place slices over direct heat in a single layer.
- Cook until grill marks appear and eggplant is very tender—about 3–4 minutes per side.
- Alternatively, use a grill pan: Heat pan over medium-high and grill in batches, 5 minutes per side.
- Finish and Serve:
- Arrange on a platter and sprinkle with parsley or your choice of fresh herbs.
- Serve hot or at room temperature, with marinara sauce or your preferred accompaniment.
Tips & Tricks for the Best Grilled Eggplant
- Use fresh, firm eggplants—older eggplants can become spongy and absorb too much oil.
- Choose evenly sized slices so they grill and tenderize at the same time.
- If short on olive oil, a light spray of oil works too—just enough to keep from sticking but not so much the slices become greasy.
- Don’t move eggplant too soon; leaving slices undisturbed for 3 minutes helps with release and gives better grill marks.
- Try a blend of herbs or a sprinkle of red pepper flakes for added warmth and flavor complexity.
What others are reading
Delicious Serving Ideas
Grilled eggplant’s mild, smoky flavor pairs with many dishes and condiments:
- With Sauces: Spoon marinara, tzatziki, chimichurri, pesto, or hummus over the slices or serve on the side.
- Over Grains: Layer onto quinoa, couscous, or rice for a complete vegetarian meal.
- In Salads: Add to summer salads with tomatoes, feta, and fresh basil.
- With Proteins: Serve alongside grilled chicken, sausages, or steak as a fresh, fiber-rich side.
- As a Sandwich: Stack grilled eggplant in a hoagie roll, add cheese and sauce for a Mediterranean-inspired lunch.
Eggplant FAQ
Do I need to salt eggplant before grilling?
Recommended, but not strictly required. Salting removes excess moisture, concentrates flavor, and reduces bitterness, leading to tender, creamy, and well-seasoned grilled results. If you’re short on time, you can skip it, but the improvement in texture and flavor is noticeable when you do salt.
Should I peel the eggplant before grilling?
No, leave the peel on. It helps eggplant hold its shape and prevents sticking during grilling. The skin softens during cooking and can be easily trimmed after if desired.
What sauces go well with grilled eggplant?
Eggplant’s mild flavor is complemented by bold sauces like marinara, pesto, chimichurri, tzatziki, or hummus. Fresh squeezed lemon and a good olive oil are also wonderful simple accompaniments.
Can I cook this on an indoor grill or grill pan?
Absolutely. Heat a large grill pan over medium-high, add the eggplant in a single layer, and grill 5 minutes per side, working in batches if needed.
How do I prevent eggplant from soaking up too much oil?
Salted eggplant absorbs less oil. Use a brush to lightly coat slices, or spray with oil to create an even, thin layer.
Nutrition Information (approximate, per serving)
| Calories | Fat | Carbohydrates | Fiber | Protein |
|---|---|---|---|---|
| 100 | 6g | 11g | 5g | 2g |
Values will vary depending on amount of oil, size of eggplant, and accompaniments served.
Variations and Inspirations
- Spicy Grilled Eggplant: Add a pinch of chili flakes or cayenne pepper before grilling.
- Herb-Infused: Mix chopped herbs into your olive oil before brushing for layered flavor.
- Eggplant Parm Hoagie: Layer grilled slices in a crusty roll with marinara, sliced tomatoes, parmesan, and provolone, then toast for a satisfying sandwich.
- Mediterranean Platter: Serve alongside other grilled vegetables, olives, and cheeses.
Looking for More Eggplant Recipes?
- Stuffed Eggplant: Hollow out, roast, and stuff with couscous, ground beef, and spices.
- Eggplant Rollatini: Roll grilled eggplant slices around a ricotta and herb filling, cover with marinara, and bake.
- Ratatouille: Layer grilled eggplant with zucchini, tomato, and squash for a Provençal-inspired main or side.
- Baba Ghanoush: Roast or grill whole eggplants until smoky, then mash with tahini, garlic, and lemon for a crowd-pleasing dip.
Grilled Eggplant Recipe Card
| Step | Description |
|---|---|
| Prep | Slice eggplant into 1/2″ rounds. Salt both sides and rest 30 min. Pat dry. |
| Season | Brush with olive oil and season with black pepper. |
| Grill | Cook over med-high heat, 3-4 min per side (outdoor grill) or 5 min per side (grill pan). |
| Serve | Transfer to platter. Garnish with parsley. Serve with marinara or favorite sauce. |
Frequently Asked Questions (FAQs)
How do I know when the eggplant is done?
The eggplant should be well-marked by the grill, tender throughout, and easily pierced with a fork. The flesh should be golden and translucent, not spongy or tough.
What are the best eggplant varieties for grilling?
Standard globe eggplants are ideal for grilling due to their size and meatiness. You can also try Japanese or Italian varieties for smaller, sweeter slices. Just adjust grilling time to thickness.
How long can I store grilled eggplant?
Grilled eggplant keeps well in an airtight container in the refrigerator for up to 4 days. Reheat gently or enjoy cold in salads and sandwiches.
Can I freeze grilled eggplant?
Freezing is possible, but the texture will become softer. If freezing, use within 2 months and defrost gently before reheating or adding to cooked dishes.
Is grilled eggplant healthy?
Yes, it’s low in calories and high in fiber. With modest oil and lots of herbs, grilled eggplant fits perfectly into most healthy diets.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a43783956/grilled-eggplant-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a32434129/grilled-eggplant-parm-hoagies-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g43839334/eggplant-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g60774532/grilled-veggie-recipes/
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