This tasty Grilled Eggplant is easy-breezy, and will have you firing up the grill in no time.
When I was a vegetarian, eggplant quickly became a staple in my kitchen. It was my go-to ingredient, whether sautéed, baked, grilled, or roasted. No matter the preparation, if seasoned just right, eggplant always tasted divine and served as a perfect meat substitute. Even now, as a non-vegetarian, I still love cooking with it.
This grilled eggplant is especially delicious. The char marks from the grill impart a warm, smoky flavor that pairs beautifully with the earthy thyme, pepper, and oregano. Once cooked, you can drizzle it with creamy tzatziki and sprinkle vibrant pomegranate seeds on top for a flavorful and colorful finish.
Is Grilled Eggplant Healthy?
Eggplants are rich in fiber and other vital nutrients while being low in fat. They are a healthy option in main dishes or as a side. This recipe is vegan, vegetarian and a delicious way to get your daily serving of vegetables.
Endless pairings
Though eggplant is technically a fruit, in the kitchen, it’s used as a vegetable. Known for its radiant purple color and mild taste, it can handle bold spices and works in a wide variety of recipes. I love it cubed over quinoa or couscous salads. It can also be added to soups and curries, stuffed in recipes like papoutsakia, blended into a dip like baba ganoush, or added to a frittata or quiche. Whether you’re looking for Greek, Italian, Asian, Moroccan or Middle Eastern flair and flavors, the possibilities are endless!
How to make ahead and store
Storing and reheating eggplant can affect its taste and texture, making it less firm and compromising the freshly-grilled flavors. It’s best to eat it straight away, but if you must store it, do so in an airtight container in the fridge for up to 4 days. Reheating can be done on the stovetop over a medium-high heat or in the oven (400°F for 8-10 minutes). Cold, grilled eggplant can be added to salads.
Serving Suggestions
Grilled eggplant goes well with this Juicy Grilled Chicken Breast and will beautifully complement this Smoked Chicken Breast. You can also use it as a topping for pizza or add it to a frittata or omelet. Arrange your grilled eggplant on a platter and drizzle with a sauce of your choice. You can pair it with a large bowl of whipped feta and warmed pita bread. YUM! It makes a great addition to an Italian buffet alongside other grilled delights.
For more char-marked inspiration, take a peek at this Grilled Cauliflower Steak, Grilled Plantains or this Grilled Zucchini recipe.
Ingredients
- 2 medium eggplants sliced into 1/2-inch rounds
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Instructions
- Preheat the grill to medium-high heat.
- Brush both sides of the eggplant slices with olive oil and season with salt, pepper, thyme, and oregano.
- Place the eggplant slices on the grill. Grill each side for about 5 minutes or until the eggplant is tender and has grill marks.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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