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Turning a basic eggplant into a savory side has become one of my favorite things to do during hot summer days. This grilled eggplant recipe is smoky and caramelized with just the right amount of tenderness. It is incredibly easy and fast to make which is perfect when I want big flavor without heating up the kitchen.
I first grilled this eggplant on a sweltering afternoon when the oven was out of the question. It became a surprise favorite that I now make almost weekly when eggplants are in season.
Ingredients
- Eggplant: Choose small to medium eggplants because they have fewer seeds and a milder flavor. They should feel firm and heavy with no soft spots
- Olive oil: Adds richness and helps the eggplant caramelize beautifully. Either regular or extra virgin works fine
- Garlic powder: Brings that warm earthy note. I always reach for garlic powder here instead of fresh so it blends evenly
- Italian seasoning: A blend that brings herby brightness. If you don’t have a mix on hand dried oregano alone works well
- Sea salt: Pulls out moisture and enhances the natural sweetness of eggplant
- Black pepper: Adds a mild kick and complements the smoky flavor from grilling
Step-by-Step Instructions
- Slice the Eggplant:
- Cut off the leafy end last so you can hold it steady. Slice into half inch rounds across the width for even grilling and easier flipping
- Prepare the Seasoning:
- In a bowl whisk together the olive oil garlic powder Italian seasoning sea salt and black pepper until blended
- Brush the Slices:
- Using a brush coat both sides of each eggplant slice thoroughly with the oil and seasoning mixture
- Grill the Eggplant:
- Place slices on a preheated grill and close the lid. Cook over medium high heat for four minutes on each side until softened and lightly charred with grill marks
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I have always loved how eggplant transforms with just a bit of heat. My favorite moment was watching my husband’s cousin top it with feta right on the grill and realizing just how creative you can get with such a simple veggie.
Storage Tips
Refrigerate leftover grilled eggplant in a sealed container for up to five days. To reheat use a skillet grill pan or oven just until warm. Avoid freezing because it tends to turn mushy after thawing
Ingredient Substitutions
Avocado oil works instead of olive oil and stands up well to heat. Dried thyme or basil can replace Italian seasoning if needed. Fresh garlic can be used instead of powder but will need to be minced very fine
Serving Suggestions
Pair it with grilled chicken salmon or lamb. Layer over couscous or quinoa for a grain bowl. Use in sandwiches wraps or even on homemade pizza. Try it with a drizzle of tahini or balsamic glaze for extra richness
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Cultural or Historical Context
Eggplant has deep roots in Mediterranean and Middle Eastern cooking. Grilling brings out its naturally rich flavor in the same way it is prepared in many traditional dishes from Greece Turkey and Lebanon. This recipe is a nod to those traditions while staying super simple
Frequently Asked Questions About Recipes
- → How do you keep grilled eggplant from being bitter?
Sprinkle large eggplant slices with salt and let them sit for 15 minutes to draw out bitterness, then pat dry before grilling.
- → What’s the best thickness for grilling eggplant?
Slice eggplant into 1/2-inch rounds. This thickness ensures a tender inside with nicely caramelized grill marks.
- → Can I make grilled eggplant indoors?
Yes, you can use a grill pan over medium-high heat. Preheat the pan and follow the same steps for seasoning and grilling.
- → Should I peel eggplant before grilling?
No peeling needed. The skin helps hold the slices together and becomes tender when grilled properly.
- → What are good toppings for grilled eggplant?
Try feta cheese, fresh herbs, lemon juice, or balsamic glaze. Tahini sauce and pine nuts also make great Mediterranean additions.
- → Can I store and reheat grilled eggplant?
Yes, store it in an airtight container in the fridge for up to 5 days. Reheat on the grill, in the oven, or enjoy cold.