Grilled Marinated Eggplant
This marinated grilled eggplant is my go-to way to make eggplant during the summer. It's smoky, juicy and full of flavor. If you think you don't like eggplant, this recipe might just change your mind!
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This is something we make all the time in the summer when locally grown eggplant is abundant and the grill is always on. It's one of my favorite go-to summer sides!
I don't always salt eggplant before cooking, but for this recipe I make an exception. It draws out some of the moisture, which helps the slices grill up with a better texture and less sogginess.
It also seasons the eggplant throughout and allows it to soak up the marinade more evenly. I don't recommend it unless it really makes a difference, and in this case, it's worth the extra step.
Want more Italian eggplant recipes? Try my tangy Eggplant Caponata, baked Eggplant Parm, or authentic Pasta alla Norma.
Why This Recipe Works
- Salting the eggplant improves its flavor and keeps it from getting soggy.
- The marinade soaks into the warm grilled eggplant for incredible flavor.
- Adaptable to use different seasonings and herbs depending on what you have.
- Works well with most varieties of eggplant.
Ingredient Notes
Large globe eggplants - Use Sicilian rosa or other summer varieties. Choose firm, glossy whole eggplants with no soft spots.
Fresh herbs - Basil, flat-leaf parsley and fresh mint are my favorites. Use what you have on hand or grow in the garden.
Red wine vinegar - Adds brightness and a little zing. You can swap in white wine vinegar or balsamic vinegar if you prefer.
Fresh garlic - Combine with the vinegar for a big punch of flavor. For a milder garlic flavor, smash the cloves with the side of your
Red pepper flakes - Optional, but adds a bit of heat. Adjust to taste.
Kosher salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
Olive oil - Use high quality extra virgin olive oil for the best flavor. Learn how to choose a good one in my guide to Italian olive oil. Use avocado oil for a neutral alternative.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Outdoor grill or grill pan
- Wire rack or sheet pan with paper towels
- Small bowl for whisking marinade
- Tongs
- Sharp knife or mandoline
- Basting brush
- Large bowl or shallow dish for marinating
- Airtight container for storing leftovers
How to Make Grilled Eggplant
- Trim the eggplants and slice into rounds ¼ to ½ inch thick. You can peel them first if you prefer.
- Lay the slices of eggplant on a wire rack or paper towels in a single layer and sprinkle both sides with kosher salt. Let sit for about 15 minutes to draw out the extra moisture.
- When droplets of water form, use paper towels to blot and absorb the liquid, pressing to remove as much as possible from both sides.
Pro Tip: This helps the eggplant grill up better and absorb more marinade.
- Preheat a gas grill or grill pan over medium-high heat. Lightly brush the grill grates with oil, then brush the eggplant slices with a little olive oil on both sides.
- Grill eggplant slices in batches until tender and golden brown with good grill marks, about 2-3 minutes per side. Keep a close eye to avoid burning.
- Transfer to a large bowl or shallow dish. In a small bowl, whisk together the fresh garlic, red wine vinegar, red pepper flakes, half of the herbs, and ¼ cup olive oil. Season with a pinch of kosher salt and black pepper.
- Spoon the marinade ingredients over the warm eggplant, turning to coat evenly. Let marinate at room temperature for at least 30 minutes.
Pro Tip: Letting the eggplant rest in the marinade enhances the flavor significantly. Don't skip this step!
- Serve warm or at room temperature. For the best flavor, refrigerate overnight and bring to room temperature before serving.
Tips for Success
- Slice the eggplant evenly for consistent cooking time. A mandoline is the easiest way to do this.
- Adjust the garlic to taste. If you prefer a milder flavor, soak a smashed clove in vinegar for 15-20 minutes, then remove before whisking.
- Use moderate heat to avoid burning and get nice grill marks without overcooking.
- Always marinate in a shallow bowl or dish so each slice can absorb the marinade.
- Use a mix of fresh herbs or just one, depending on what's growing well in your garden.
Grilled Marinated Eggplant Variations
- Top with goat cheese or feta for a creamy, tangy contrast.
- Sprinkle with grated pecorino Romano or shaved parmigiano Reggiano for a salty bite.
- Drizzle with fresh lemon juice or pesto before serving.
- Replace red wine vinegar for balsamic to add a deeper, sweeter flavor to the eggplant.
What to Serve with marinated Eggplant
This delicious side dish is great on its own or as part of an antipasto platter. Make a sandwich using homemade focaccia, sweet roasted red peppers or roasted Italian long hot peppers, and mozzarella or creamy homemade ricotta. Add a spoonful of basil pesto alla Genovese or homemade pistachio pesto for extra flavor.
You can use it as a topping for bruschetta with crusty bread slices. It also makes a great addition to pasta salads, grain bowls, or grilled veggie platters with leftover marinade as a dressing.
How to Store and Reheat
Store leftover marinated eggplant in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving. Do not freeze.
FAQ
Yes. For this eggplant recipe, salting helps draw out moisture and improves the meaty texture and flavor of the eggplant.
Absolutely. A charcoal grill adds smoky flavor, just make sure to cook over medium heat and use a clean grill grate.
You can use dried herbs in a pinch, but fresh parsley, basil or mint really brighten the flavor.
Yes, in fact, it's better that way. This is one of my favorite vegetables to prepare ahead and let marinate overnight for the best flavor.
No problem. Use a grill pan over medium-high heat and follow the same instructions. You'll still get those nice grill marks and great flavor.
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Easy Grilled Eggplant with Marinade
Ingredients
- 2 medium eggplants about 1 ½ - 2 lbs
- kosher salt
- ¼ cup extra virgin olive oil plus more for brushing
- 1-2 cloves garlic grated or very finely minced
- 2 tablespoons red wine vinegar
- ¼ teaspoon red pepper flakes or 1 small fresh red chili, minced
- freshly ground black pepper
- ¼ cup fresh herbs finely chopped, basil, parsley, mint, oregano or a combination
Instructions
- Trim the eggplants and slice into rounds ¼ to ½ inch thick.
- Lay the slices on a wire rack or paper towels and sprinkle both sides with kosher salt. Let sit for about 15 minutes to draw out the moisture.
- When you see droplets of water on top of the eggplant, use paper towels to blot and absorb the liquid, pressing to remove as much as possible on both sides.
- Preheat a grill or grill pan over medium-high heat, then brush the eggplant lightly with olive oil on both sides.
- Grill the eggplant in batches until tender and charred in spots, about 2-3 minutes per side. Transfer to a large dish or serving platter.
- In a small bowl, whisk together the garlic, red wine vinegar, red pepper flakes or chili, half of the herbs and ¼ cup olive oil. Season with a small pinch of salt and black pepper to taste.
- Spoon the marinade over the grilled eggplant while still warm, turning slices to coat evenly.
- Let marinate at room temperature for at least 30 minutes before serving, or cover and refrigerate for several hours or overnight. Bring to room temperature before serving.
Notes
- Slice the eggplant evenly for consistent cooking time. A mandoline is the easiest way to do this.
- Adjust the garlic to taste. If you prefer a milder flavor, soak a smashed clove in vinegar for 15-20 minutes, then remove before whisking.
- Use moderate heat to avoid burning and get nice grill marks without overcooking.
- Always marinate in a shallow bowl or dish so each slice can absorb the marinade.
- Use a mix of fresh herbs or just one, depending on what's growing well in your garden.
We had a bumper crop of eggplant this year and I am eggplant parmed out! This recipe is a refreshing change. Thank you!!!!
Amazing!! So glad you liked it!! <3