Grilled Eggplant

Other grilled veggies may get all the spotlight in the summer, but I'm here to tell you: grilled eggplant deserves a place at the table. If you’re not usually an eggplant fan, you NEED to try it grilled. This method makes the veggie beautifully tender with a smoky, charred flavor I can’t get enough of. Pair with crumbled feta, parsley, and a homemade tahini dressing like I did here, and you’ve got a simple summer side to go with any (and every) main.

What People Are Saying:
"This was sooooo delicious. I could not believe the flavor . And I was without any red pepper flakes or parsley. I paired it with a vinaigrette garbanzo bean salad and the flavors were just awesome. Thanks for sharing !" - jj79960

How To Make Grilled Eggplant

INGREDIENTS

• Eggplant: When buying eggplant from your local grocery store (or farmer’s market!), you’re going to look for a few things. The eggplant should be slightly firm, but not hard. Avoid any that are overly hard when you press down on them. Another sign of a good eggplant? The skin should be smooth and shiny.
• Seasonings: My chosen seasonings for this grilled eggplant are dried oregano and some red pepper flakes for heat, along with salt and pepper to taste. That being said, you can really get creative here. If you’re not a fan of heat, feel free to cut down on the red pepper flakes, or swap out the oregano for your favorite dried herb like parsley or basil.
• Feta: A crumble of feta adds a tangy, creamy bite to this eggplant, but you can leave it off if you’re looking for a vegan side.
• Parsley: Freshly chopped parsley adds a boost of freshness to this eggplant side. If you don’t have any, you can leave it off, or swap it out for fresh basil.
• Lemon: A squeeze of lemon adds that bright acidity that brings out all of the flavors of the seasoned eggplant.
• Tahini Dressing: Tahini, fresh lemon juice, water, kosher salt, and minced garlic combine to create an easy tahini dressing that tops our eggplant. It’s easy to create, and really takes the eggplant over the top. That being said, you can leave it off if you’re looking for the most simple side.

STEP-BY-STEP INSTRUCTIONS

First, combine your olive oil seasoning mixture in a small bowl. Then, after slicing your eggplants, lay them on a baking sheet to season them up. Brush your eggplants with the seasoning mixture on both sides. Then, season with salt and pepper to taste.

Once your eggplant slices are adequately seasoned, add them to your grill (or grill pan!), and grill them until they are tender and slightly charred. This should take around 3 minutes per side on medium-high heat, but may take longer depending on how much char you want or how thick your eggplant slices are.

Once your eggplant slices are done to your liking, remove them from the grill. Now's the fun part: topping your eggplant. I highly recommend adding crumbled feta, freshly chopped parsley, and a squeeze of lemon juice. But, if you're looking to go the extra mile, you can't go wrong with making the homemade tahini dressing. In a bowl, mix together tahini, lemon juice, water, and garlic. Season to taste with salt, then add more as needed. If the dressing is too thick, add more water until it's at your desired consistency.

Recipe Tips

• How long do I grill my eggplant for? These grill up quickly—you don’t want to leave them too long or they will come off softer than you want. Slices that are about 1/4" to 1/2" thick grill up perfectly in roughly 6 minutes!
• How do I keep them from sticking to the grill? Rub the grill grates with a neutral, high smoke-point oil and crank the grill to high heat. Working from back to front to avoid flare-ups (if on an outdoor grill), use a paper towel to rub more oil onto the grates. The high heat will help lock the oil in and create a protective, non-stick layer.

Grilled Eggplant Serving Ideas

These are best served fresh off the grill when they are still warm, alongside other grilled faves like chicken souvlaki or grilled pork tenderloin. Add a slice to your favorite burger or chop them up for Mediterranean-inspired veggie tacos with tzatziki, feta, and tomatoes.

Storage

Any leftovers will keep well in an airtight container in the refrigerator for up to 5 days.