This post may contain affiliate links. Please read our disclosure policy.
This light, nutritious, and so, so delicious Grilled Eggplant with a garlic vinaigrette is the vegetable side dish you need in your life! Tender eggplant slices are smothered in a savory garlic dressing and topped with crumbles of feta cheese.
For those who are looking for a hearty eggplant recipe, you have to try my Caponata and this Sausage Stuffed Eggplant!
This eggplant side dish has been a staple at our house for as long as I can remember. It’s my mom’s original recipe and one of my favorite veggies to grill. Super easy to prepare, it tastes amazing served warm or cold. Even eggplant haters love this recipe, and I think the garlicky dip is what wins them over.
We also love enjoying eggplant parmesan, but this grilling recipe is the best summer side dish. Grilled eggplant is also perfect for your vegetarian friends or family members. It can be a side dish, an appetizer, or even a meal on its own!
I especially love making this dish in the summer with fresh eggplants. Next time you’re planning to grill, do yourself a favor and try this grilled eggplant recipe!
Recipe Ingredients
Get ready to create a mouthwatering grilled eggplant dish with these simple ingredients. For precise measurements, please scroll down to the recipe card.
- Eggplants – Cut your eggplants into 1/2-inch thick slices. Try to use eggplants that are smaller in diameter for a more even and prettier presentation.
- Salt – Draws out moisture from the eggplant, enhancing its texture.
- Olive Oil – Used for both brushing the eggplant slices and making the dressing. Substitute with avocado oil if preferred.
- Black Pepper – Adds a touch of heat and enhances the overall flavor.
- Lemon Juice – I highly recommend using fresh lemon juice to give your vinaigrette the best flavor.
- White Vinegar – Provides a tangy kick to the dressing. Apple cider vinegar or red wine vinegar can be used as a substitute.
- Minced Garlic – Garlic powder can be used if fresh garlic is unavailable.
- Fresh Parsley – You could also use basil, mint, or any other fresh herbs you have on hand.
- Crumbled Feta Cheese – Adds a creamy and tangy element. You can omit it or use goat cheese as a substitute.
How to Grill Eggplant
Whether you’re grilling for a summer barbecue or just looking for a tasty side dish, this easy veggie recipe will make your meal unforgettable!
- Salt the eggplant slices: Line 2 baking sheets with paper towels. Arrange the eggplant slices on top of the paper towels and sprinkle them with salt on both sides. Let them sit for 20 minutes, or until you can see water beads on the surface of the eggplant slices.
- Prepare for grilling: Preheat your grill, and wipe down each eggplant slice with paper towels.
- Add oil and seasoning: Brush the eggplants with olive oil on both sides and lightly season them with salt and black pepper.
- Grill: Grill the eggplant for about 4 to 5 minutes per side or until grill marks form and the eggplant is tender. Remove it from the grill and transfer it to a platter; set aside.
- Make the vinaigrette: In a mixing bowl, combine the remaining olive oil, lemon juice, vinegar, garlic, and chopped fresh herbs. Taste the dressing for salt and pepper and adjust to taste.
- Assemble: Sprinkle the eggplant slices with the prepared dressing. Top with feta cheese, if desired, and serve!
Recipe Tips
- Salting the Eggplant: Before grilling, salt and rest the eggplant. This helps draw out moisture and reduce bitterness.
- Grill tip. If your grill grates are spaced too far apart, thread the slices of eggplant on a skewer to keep them secure. You can also use a grill basket, which will hold the slices in place while still giving you that great grilled flavor.
- Monitor Closely: Eggplant can quickly go from. perfectly grilled to overcooked, so keep a close eye on it. Flip only once to ensure even cooking.
- Serving: Grilled eggplant tastes best when served immediately after grilling.
Serving Suggestions
Serve grilled eggplant with your favorite burgers! Whether it’s a classic California burger, a black bean burger, or anything in between. This eggplant recipe also makes a lovely salad topping. When I have leftovers, I like to enjoy it cold with other veggies. Also, eggplant and seafood go very well together, so try serving it with this easy grilled shrimp boil, a mess-free recipe made in a foil packet. If you’re feeling fancy, pair this garlic eggplant with my roast leg of lamb.
How to Store and Reheat Leftovers
Store any leftover eggplant in an airtight container in the refrigerator. It will last for up to 4 days! You can reheat it or enjoy it straight from the fridge for a refreshing summer snack. If you choose to reheat your eggplant, do so in the oven at 350°F until warm.
ENJOY!
More Eggplant Recipes
- Eggplant Rollatini
- Mediterranean Bowl
- Roasted Eggplant and Tomato Sauce Stacks
- Baked Eggplant Penne Pasta
Pin this now to find it later
Pin It
Grilled Eggplant
Ingredients
- 2 eggplants, cut into ½-inch thick slices
- salt
- ½ cup olive oil, divided
- freshly ground black pepper, to taste
- 2 tablespoons fresh lemon juice
- 2 tablespoons white vinegar
- 1 to 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley, or other fresh herb of choice
- crumbled feta cheese, optional
Instructions
- Line 2 baking sheets with paper towels. Arrange the eggplant slices over the paper towels and sprinkle them with salt on both sides. Let sit for 20 minutes or until you can see water beads on the surface of the eggplant slices.
- Meanwhile, preheat the grill.
- Wipe down each eggplant slice with paper towels and brush them with olive oil on both sides. Lightly season with salt and fresh ground pepper.
- Grill the eggplant slices for about 4 to 5 minutes per side or until grill marks form and the eggplant is tender.
- Remove from the grill and transfer them to a platter; set aside.
- In a mixing bowl, combine the remaining olive oil, lemon juice, vinegar, garlic, and chopped fresh herbs. Taste and adjust the dressing for salt and pepper.
- Drizzle the eggplant slices with the prepared garlic dressing and top with feta cheese, if desired.
- Serve.
Notes
- Use eggplants that are thinner in diameter for the best results.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This is absolutely delicious! I have eggplant coming in like crazy from the garden and this recipe has jumped to the top of my go-to list. Thx!
Thank you so much! I am very glad you enjoyed it! 🙂