Grilled eggplant is one of those versatile ingredients that can easily transform from a humble vegetable into the star of your meal. With its tender texture, smoky flavor, and ability to soak up marinades and spices like a sponge, eggplant is a delicious and healthy choice whether you’re serving it as a hearty side or a satisfying main dish. As summer grilling season gets underway—or even if you’re firing up the indoor grill pan—these recipes prove that eggplant deserves a top spot on your menu.
This collection of 14 grilled eggplant recipes offers something for every kind of eater. Whether you’re looking for Mediterranean-inspired dishes layered with herbs and feta, spicy Asian-style skewers, or simple slices brushed with olive oil and garlic, you’ll find mouthwatering options here. Eggplant plays well with bold seasonings, fresh toppings, and creative sauces, making it a canvas for both traditional and inventive flavors.
From grilled eggplant stacks layered with cheese and tomatoes to meaty eggplant steaks marinated to perfection, each recipe highlights just how flavorful this ingredient can be. These dishes are not only perfect for vegetarians and plant-based eaters, but they also make excellent additions to any meal, pairing beautifully with grilled meats, grains, or vibrant salads.
As you scroll through this list, you’ll discover new ways to love eggplant—whether you’re looking for a light summer meal, a savory vegetarian main course, or a flavorful side to complement your favorite entrees. Fire up the grill and get ready to explore the delicious potential of this underrated vegetable.
Balsamic Glazed Grilled Eggplant
Balsamic glazed grilled eggplant is a delightful dish that perfectly balances savory and sweet flavors. The smoky, grilled eggplant slices are enhanced with a rich balsamic glaze that adds a tangy sweetness, making this recipe both simple and satisfying. This dish is not only quick to prepare but also a fantastic option for both side and main dishes.
The combination of fresh basil and the glossy balsamic drizzle makes it as appealing to the eyes as it is to the palate. Enjoy this versatile dish at your next BBQ or as a part of a light meal!
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat your grill to medium-high heat.
- In a bowl, mix the balsamic vinegar, olive oil, honey (or maple syrup), garlic powder, salt, and pepper until well combined.
- Brush the eggplant slices with the balsamic mixture on both sides.
- Grill the eggplant for about 4-5 minutes on each side, until tender and grill marks appear.
- Remove from the grill and drizzle any remaining balsamic mixture over the top.
- Garnish with fresh basil leaves before serving.
Grilled Eggplant and Tomato Stack
This Grilled Eggplant and Tomato Stack is a delightful dish that marries the smoky flavor of grilled eggplant with the fresh burst of ripe tomatoes and creamy mozzarella. It’s not only visually appealing but also incredibly easy to whip up, making it a fantastic choice for both a side or a main dish.
The combination of grilled eggplant slices, juicy tomatoes, and soft mozzarella creates a mouthwatering flavor profile that is balanced and satisfying. With some fresh basil on top, this dish offers a fresh, aromatic touch that enhances each bite. Perfect for summer gatherings or a simple dinner at home, this stack comes together in no time!
Ingredients
- 2 medium eggplants, sliced into 1/2-inch thick rounds
- 2 large tomatoes, sliced
- 8 ounces fresh mozzarella cheese, sliced
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Prepare the eggplant: Sprinkle salt on the eggplant slices and let them sit for about 30 minutes. This will draw out excess moisture. Rinse and pat dry.
- Grill the eggplant: Preheat your grill to medium-high heat. Brush both sides of the eggplant slices with olive oil, then grill for about 4-5 minutes on each side until tender and slightly charred.
- Assemble the stack: On a serving plate, layer grilled eggplant, tomato slices, and mozzarella. Repeat until all ingredients are used, finishing with a layer of mozzarella on top.
- Season and garnish: Drizzle with olive oil, sprinkle with salt and pepper, and top with fresh basil leaves before serving.
Mediterranean Grilled Eggplant with Feta and Herbs
This Mediterranean grilled eggplant dish perfectly balances smoky flavors with the creamy texture of feta cheese. It’s simple to prepare, making it a fantastic side or a light main course. Fresh herbs add a burst of color and flavor, making this dish as appealing to the eyes as it is to the palate.
Quick and easy to whip up, grilled eggplant is a delightful way to enjoy this versatile vegetable. Each bite is infused with savory goodness, complemented by the tangy feta and fragrant herbs, bringing a taste of the Mediterranean right to your table.
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat your grill to medium-high heat.
- Brush both sides of the eggplant slices with olive oil, then sprinkle with salt and pepper.
- Grill the eggplant for about 4-5 minutes on each side until tender and grill marks form.
- Once grilled, remove from the grill and place on a serving platter.
- Top the warm eggplant with crumbled feta cheese, chopped parsley, mint, and a drizzle of lemon juice.
- Serve warm as a side dish or a light main course.
Garlic and Herb Grilled Eggplant
Garlic and herb grilled eggplant is a simple yet delicious dish that brings out the natural flavors of the eggplant, enhanced by aromatic garlic and fresh herbs. The grilling process adds a smoky flavor, making it a perfect side dish or even a main attraction on your dinner table.
Easy to prepare, this recipe requires only a few ingredients and minimal cooking skills. Toss the eggplant in a garlic herb marinade, grill until tender, and enjoy a healthy, flavorful meal.
Ingredients
- 1 large eggplant
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Eggplant: Slice the eggplant into 1/2-inch thick rounds. Sprinkle with salt and let sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- Make the Marinade: In a small bowl, mix olive oil, minced garlic, oregano, thyme, salt, and pepper.
- Marinate the Eggplant: Brush the garlic herb mixture over both sides of each eggplant slice, ensuring they are well coated.
- Preheat the Grill: Heat a grill or grill pan over medium-high heat.
- Grill the Eggplant: Place the eggplant on the grill and cook for about 4-5 minutes per side, or until grill marks appear and the eggplant is tender.
- Serve: Remove from the grill, garnish with fresh parsley, and enjoy warm!
Mediterranean Eggplant and Quinoa Salad
This Mediterranean Eggplant and Quinoa Salad is a fresh and satisfying dish that perfectly balances grilled eggplant with the nutty flavor of quinoa. With juicy cherry tomatoes and fragrant herbs, it’s a delightful mix of textures and tastes that’s both healthy and appetizing. Plus, it’s relatively simple to whip up, making it a great option for lunch or dinner.
The combination of grilled eggplant and quinoa not only offers a beautiful presentation but also packs in plenty of nutrients. Each bite bursts with Mediterranean flavors, making it a dish you’ll want to share with family and friends. Let’s get cooking!
Ingredients
- 1 medium eggplant, sliced into rounds
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
Instructions
- Prepare the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork.
- Grill the Eggplant: Preheat your grill or grill pan over medium heat. Brush the eggplant slices with olive oil and sprinkle with salt and pepper. Grill for about 5-7 minutes on each side until tender and golden.
- Combine Ingredients: In a large bowl, mix the cooked quinoa, grilled eggplant, cherry tomatoes, parsley, and basil. Drizzle with balsamic vinegar and additional olive oil. Toss to combine, then season with salt and pepper as needed.
- Serve: Enjoy the salad warm or at room temperature, garnished with extra herbs if desired.
Smoky Grilled Eggplant with Tahini Sauce
This smoky grilled eggplant dish is a delightful combination of rich flavors and creamy textures. The eggplant becomes tender and caramelized on the grill, bringing out its natural sweetness, while the tahini sauce adds a nutty, creamy finish that makes each bite irresistible.
Simple to prepare, this recipe is perfect as a side or a vegetarian main dish. You’ll enjoy the satisfaction of grilling while creating a dish that impresses everyone at the table with its unique taste.
Ingredients
- 2 medium eggplants
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- Water (to thin the sauce)
- Fresh herbs (like parsley or cilantro) for garnish
Instructions
- Preheat your grill to medium heat.
- Slice the eggplants in half lengthwise and brush the cut sides with olive oil. Sprinkle with smoked paprika, salt, and pepper.
- Place the eggplant halves cut-side down on the grill and cook for about 5-7 minutes, or until they are charred and tender.
- While the eggplants are grilling, prepare the tahini sauce by whisking together tahini, lemon juice, minced garlic, and enough water to reach your desired consistency.
- Once the eggplants are done, remove them from the grill and drizzle with the tahini sauce. Garnish with fresh herbs before serving.
Eggplant and Spinach Stuffed Grilled Peppers
Eggplant and Spinach Stuffed Grilled Peppers are a delightful way to enjoy healthy ingredients in a vibrant, colorful dish. The combination of smoky grilled peppers with a savory filling of tender eggplant and fresh spinach creates a satisfying taste that’s both rich and nutritious. This recipe is simple to make, making it perfect for a weeknight dinner or to impress at your next gathering.
These stuffed peppers are not only visually appealing but also bursting with flavor. The natural sweetness of the peppers complements the earthiness of the eggplant and the freshness of the spinach. Whether served as a side or a main dish, they’re sure to be a hit!
Ingredients
- 4 large bell peppers (any color)
- 1 medium eggplant, diced
- 2 cups fresh spinach, chopped
- 1 cup cooked quinoa or rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup feta cheese, crumbled (optional)
Instructions
- Preheat your grill to medium-high heat. Cut the tops off the bell peppers and remove the seeds. Set aside.
- In a skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until fragrant.
- Add the diced eggplant and cook until softened, about 5-7 minutes. Stir in the chopped spinach and cooked quinoa or rice, mixing well.
- Season the mixture with Italian seasoning, salt, and pepper. If using, fold in the crumbled feta cheese.
- Stuff each pepper with the eggplant and spinach filling, packing it tightly. Place the stuffed peppers on the grill and cook for about 15-20 minutes, turning occasionally until the peppers are tender and charred to your liking.
- Remove from the grill and let cool slightly before serving. Enjoy your delicious stuffed peppers hot!
Spicy Grilled Eggplant Steaks
Spicy grilled eggplant steaks are a delightful addition to any meal, bringing a bold flavor and satisfying texture to the table. These steaks are marinated in a mix of spices, giving them a kick that pairs perfectly with the natural earthiness of the eggplant. Plus, they’re easy to prepare, making them a great choice for both weeknight dinners and weekend barbecues.
The grilling process enhances the smokiness and caramelizes the edges, creating a delicious contrast to the tender inside. Serve them as a main dish or a hearty side, and watch them become a favorite!
Ingredients
- 2 medium eggplants, sliced into 1-inch thick steaks
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 1 tablespoon chili paste (adjust to taste)
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, soy sauce, chili paste, garlic, smoked paprika, ground cumin, salt, and pepper.
- Marinate the Eggplant: Place the eggplant steaks in a dish and pour the marinade over them. Make sure each piece is well coated. Let them marinate for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat the Grill: Heat your grill to medium-high. Lightly oil the grates to prevent sticking.
- Grill the Eggplant: Place the marinated eggplant steaks on the grill. Cook for about 5-7 minutes on each side, or until they are tender and have nice grill marks.
- Serve: Remove from the grill, garnish with fresh parsley, and enjoy warm!
Eggplant, Zucchini, and Bell Pepper Skewers
Eggplant, zucchini, and bell pepper skewers are a delicious and colorful option for your next barbecue or family dinner. The smoky flavor from the grill perfectly complements the natural sweetness of the vegetables. These skewers are not just vibrant but also easy to prepare, making them a fantastic choice for both novice and experienced cooks.
Simply chop your veggies, marinate, and thread them onto skewers for a quick and satisfying dish. They can be served as a side or even as a main dish for a light meal. Enjoy them with a drizzle of balsamic glaze or your favorite dipping sauce!
Ingredients
- 1 medium eggplant, cut into cubes
- 2 medium zucchinis, sliced into rounds
- 1 large bell pepper (any color), cut into pieces
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Skewers (wooden or metal)
Instructions
- Prep the Marinade: In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper.
- Marinate the Vegetables: Add the eggplant, zucchini, and bell pepper to the bowl, tossing to coat. Let them marinate for at least 30 minutes.
- Assemble the Skewers: Thread the marinated vegetables onto skewers, alternating between eggplant, zucchini, and bell pepper.
- Preheat the Grill: Heat your grill to medium-high. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally until the vegetables are tender and slightly charred.
- Serve: Remove from the grill and let cool slightly before serving. Enjoy as a side or a main dish!
Grilled Eggplant with Chimichurri Sauce
Grilled eggplant with chimichurri sauce is a vibrant dish that packs a punch of flavor. The smoky, tender eggplant pairs perfectly with the zesty chimichurri, making it a delightful addition to any meal. Not only is it easy to prepare, but it also brings a fresh and exciting taste to the table.
This recipe is straightforward and perfect for those who enjoy grilling. The combination of garlic, parsley, and vinegar in the chimichurri adds a bright, herbaceous note that complements the rich taste of eggplant beautifully.
Ingredients
- 2 medium eggplants, sliced into ½-inch rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
Instructions
- Prepare the Eggplant: Preheat your grill to medium-high heat. Brush the eggplant slices with olive oil and season with salt and pepper.
- Grill the Eggplant: Place the eggplant on the grill and cook for about 4-5 minutes on each side until tender and grill marks appear.
- Make the Chimichurri: While the eggplant is grilling, combine the parsley, oregano, garlic, red pepper flakes, red wine vinegar, and olive oil in a bowl. Mix well and set aside.
- Serve: Once the eggplant is done, remove it from the grill and drizzle with the chimichurri sauce. Enjoy this tasty dish warm!
Thai-Inspired Grilled Eggplant with Peanut Sauce
This Thai-inspired grilled eggplant recipe is a delightful combination of smoky flavors and creamy peanut sauce. The eggplant becomes tender and flavorful on the grill, making it a fantastic side dish or a satisfying main course. It’s also easy to whip up, perfect for a quick weeknight meal or a weekend gathering.
The peanut sauce adds a rich, nutty flavor that complements the soft texture of the grilled eggplant beautifully. Garnished with fresh cilantro and crushed peanuts, this dish is not only visually appealing but also packed with delicious flavors that will impress your family and friends.
Ingredients
- 2 medium eggplants, sliced in half lengthwise
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon garlic, minced
- 1/4 cup water (to thin the sauce)
- Fresh cilantro, for garnish
- Chopped peanuts, for garnish
Instructions
- Prepare the Eggplant: Preheat the grill to medium-high heat. Brush the cut sides of the eggplant halves with olive oil and season with salt and pepper.
- Grill the Eggplant: Place the eggplant halves on the grill, cut side down. Grill for about 5-7 minutes until grill marks appear and the eggplant is tender. Flip and grill for another 3-5 minutes.
- Make the Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, garlic, and water until smooth. Adjust the consistency by adding more water if necessary.
- Serve: Drizzle the peanut sauce over the grilled eggplant and garnish with fresh cilantro and chopped peanuts. Enjoy this tasty dish warm.
Eggplant Parmesan on the Grill
Eggplant Parmesan on the grill is a delicious twist on the classic dish. Grilling the eggplant adds a smoky flavor that pairs perfectly with the rich tomato sauce and gooey cheese. This recipe is simple to make, making it an ideal choice for a summer cookout or a cozy dinner at home.
The grilled layers of eggplant, marinara sauce, and melted mozzarella create a satisfying meal that’s both hearty and light. With each bite, you’ll enjoy a combination of flavors and textures that’s hard to resist. Let’s jump into this easy recipe!
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare the Eggplant: Brush the eggplant slices with olive oil and season with salt and pepper. Let them sit for about 15 minutes to draw out excess moisture.
- Grill the Eggplant: Preheat your grill to medium heat. Grill the eggplant slices for about 5-7 minutes on each side until they are tender and have nice grill marks.
- Layer Ingredients: On a grill-safe platter, layer the grilled eggplant slices with marinara sauce and mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella on top.
- Melt the Cheese: Close the grill lid and let the dish cook for another 5-10 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the grill, sprinkle with grated Parmesan and fresh basil before serving. Enjoy your grilled eggplant Parmesan!
Eggplant and Chickpea Curry with Grilled Eggplant
This Eggplant and Chickpea Curry is a warm, comforting dish that brings a delightful blend of spices and flavors. The grilled eggplant adds a smoky depth, while the chickpeas provide a hearty texture. It’s a simple recipe that’s perfect for both weeknight dinners and special occasions.
With its creamy coconut sauce and vibrant spices, this curry pairs perfectly with rice or bread. Not only is it delicious, but it’s also packed with nutrients, making it a satisfying meal that everyone will enjoy. Let’s get cooking!
Ingredients
- 1 medium eggplant, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- Grill the Eggplant: Preheat your grill or grill pan over medium heat. Brush eggplant slices with olive oil, sprinkle with salt, and grill for about 4-5 minutes on each side until tender and marked.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and ginger. Sauté until the onion is translucent.
- Add Spices: Stir in the curry powder and turmeric, cooking for about 1 minute until fragrant.
- Combine Ingredients: Add the chickpeas and coconut milk to the pot. Stir well and let it simmer for 10-15 minutes, allowing the flavors to meld.
- Finish the Dish: Add the grilled eggplant to the curry, adjust seasoning with salt and pepper, and cook for another 5 minutes to heat through.
- Serve: Garnish with fresh cilantro and serve hot over rice or with naan.
Cilantro Lime Grilled Eggplant Tacos
Cilantro Lime Grilled Eggplant Tacos are a fresh and vibrant dish that packs a punch of flavor. The smoky grilled eggplant, combined with zesty lime and aromatic cilantro, creates a deliciously satisfying meal that’s perfect for any occasion. Plus, they’re simple to whip up, making them a great option for busy weeknights or casual gatherings with friends.
The grilled eggplant adds a meaty texture that complements the subtle tang from the lime and the freshness of the cilantro. These tacos are not only a fantastic vegetarian option but also a delightful way to enjoy seasonal produce. Serve them with your favorite toppings for an extra kick!
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1/4 cup olive oil
- Juice of 2 limes
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Tortillas (corn or flour)
- Lime wedges, for serving
Instructions
- Preheat your grill to medium-high heat.
- In a bowl, whisk together olive oil, lime juice, garlic powder, cumin, salt, and pepper.
- Brush the eggplant slices with the oil mixture on both sides.
- Grill the eggplant for about 5-7 minutes on each side until tender and grill marks appear.
- Warm the tortillas on the grill for about 30 seconds on each side.
- Assemble the tacos by placing grilled eggplant on the tortillas. Top with fresh cilantro and a squeeze of lime juice.
- Serve immediately with lime wedges on the side.
Final Thoughts
With these 14 grilled eggplant recipes, you’ll never look at this vegetable the same way again. Whether you’re craving something fresh and zesty or rich and smoky, there’s a recipe here that’s bound to become a new favorite. Perfect as a side dish or a stand-alone meal, grilled eggplant is proof that simple ingredients can lead to truly unforgettable dishes.
