Perfectly Grilled Eggplant Recipe for Smoky Summer Flavor

Delicious grilled eggplant slices marinated in fresh garlic and herbs. These smoky, charred rounds make an excellent vegetable side and are ready in about 20 minutes.

This simple grilled eggplant recipe uses just a few ingredients to produce tender, flavorful slices with a pleasant smoky char. Brining the eggplant briefly removes excess moisture and helps the texture become more delicate while the garlic-and-herb marinade adds bright, savory notes. The whole recipe takes about 20 minutes from start to finish, with roughly 15 minutes of active cooking.

Eggplant (also called aubergine) stands up well to the grill: its flesh becomes creamy while the surface chars, lending a delicious contrast of textures. The brine helps reduce bitterness and prevent soggy results, and the marinade—made with garlic, fresh herbs, oil, and a touch of heat—creates a balanced, aromatic finish.

Follow the steps below to prepare the brine and marinade, grill the eggplant to tender, slightly blackened perfection, and find a few serving ideas and variations to suit your tastes.

How to Grill Eggplant

This recipe is straightforward and forgiving, so even casual grillers will succeed. Key steps are brining the slices, coating them in a bright garlic-and-herb oil, and grilling over medium heat until tender and lightly charred.

1. Prepare the eggplant: Trim the stem and leaves, then slice into 1/4-inch (about 0.6 cm) rounds.
2. Make the brine: Stir salt into a shallow bowl of water until dissolved. Add the eggplant slices and press them down with a plate or lid so they stay submerged.
3. Preheat the grill: Heat the grill to medium. Using tongs and an oil-soaked paper towel, lightly oil the grates to prevent sticking.
4. Mix the marinade: Combine oil, minced garlic, chopped parsley and mint, and red chili flakes in a bowl. Whisk to emulsify.
5. Marinate: Remove eggplant from the brine, shake off excess, and pat dry. Brush both sides with the marinade.
6. Grill: Place slices in a vegetable grill basket and grill 10–15 minutes, turning once halfway through, until fork-tender and slightly blackened.
7. Serve: Remove from the grill and serve hot or warm.

Ingredients

This recipe relies on common pantry items and fresh herbs. Use firm, blemish-free eggplants for the best results. Smaller or Japanese-style eggplants will cook faster than large globe varieties.

• Eggplant: Any size will work; adjust cooking time accordingly.
• Water: For the brine; room temperature is fine.
• Salt: Fine sea salt or kosher salt to season the brine.
• Oil: Neutral, high-smoke-point oil such as vegetable or canola for the marinade and to oil the grill.
• Garlic: Fresh, minced; garlic paste can be used instead.
• Fresh parsley & mint: Chopped; parsley is classic, mint adds brightness. You can substitute thyme, rosemary, or oregano if preferred.
• Red chili flakes: For a bit of heat; optional or replace with chili oil or Sriracha.

Ingredient Swaps & Suggestions

Try these variations to change the flavor profile:

• Asian-glazed: Use sesame oil, 1 tbsp soy sauce, 1 tbsp honey or maple syrup, and 1 tsp fish sauce. Garnish with sesame seeds.
• BBQ style: Omit fresh herbs and toss the grilled slices in your favorite BBQ sauce before serving.
• Balsamic: Replace herbs and chili flakes with 1 tbsp balsamic vinegar and drizzle with a balsamic glaze when serving.

Storage & Reheating Leftovers

Yields about 4–6 servings. Store any leftovers in an airtight container in the refrigerator for 3–4 days. To reheat, arrange slices on a parchment-lined baking sheet and warm in a 350°F (175°C) oven for 7–10 minutes or until heated through. Reheat gently to preserve texture and flavor.

Quick Tips

1. Japanese or long Asian eggplants are sweeter and cook faster due to thinner skin.
2. If you don’t have an outdoor grill, bake at 375°F (190°C) for about 25 minutes, flipping halfway through for even browning.

Grilled Eggplant

4.50 from 2 votes

Delicious grilled eggplant slices prepared in fresh garlic and herb marinade. These smoky and charred slices are the perfect vegetable side – and ready in just 20 minutes!

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Servings: 6

Author: Ben Isham-Smith

Equipment

• Basting brush
• Vegetable grill basket

Ingredients

• 2 large eggplants
• 6 cups water
• 2 tbsp kosher salt

Marinade

• ½ cup cooking oil
• 4 cloves garlic minced
• 2 tbsp fresh parsley
• 2 tbsp fresh mint
• ½ tsp red chili flakes

Instructions

• Trim the stem and leaves, then cut each eggplant into 1/4-inch thick slices.
• In a shallow bowl, dissolve the salt in the water to make the brine.
• Add the eggplant slices and turn to coat. If needed, weigh them down so they stay submerged.
• Preheat the grill to medium and oil the grates with an oiled paper towel held by tongs.
• Combine oil, minced garlic, chopped parsley, chopped mint, and red chili flakes in a bowl and mix well.
• Drain the eggplant, pat the slices dry, and arrange them in a baking dish.
• Brush both sides of each slice with the oil and herb mixture.
• Place the slices in a vegetable grill basket and set the basket on the grill grates.
• Grill for 10–15 minutes, flipping once halfway through. Cook until the slices are slightly blackened and tender. Remove from heat and serve.