These Garlic & Herb Grilled Eggplant are my favourite vegetable to barbecue. They are tender in the middle with slightly charred edges and are coated in a delicious garlic and herb oil which gives them so much flavour. Garlic & Herb Grilled Eggplant
Grilled vegetables are my go to side dish for any summer barbecue. They are incredibly easy to prepare, go with just about anything, and can be made in advance. While most people grill zucchini, peppers and onions, my absolute favourite vegetable to grill is eggplant.

Grilled Eggplant

Unfortunately grilled eggplant (or melanzane, aubergine or brinjals depending on where in the world you are from) can be a tricky vegetable to cook. Too much oil and they become slimy, cut too thick and they have an unpleasant chunky texture.

It took me a trip to Italy where I spent time watching the way the locals prepared it before I finally learned how to grill eggplant.

Garlic & Herb Grilled Eggplant

How to make this grilled eggplant:

  • It all starts with salting which is meant to draw bitterness out of the slices. I find that salting is required for larger “meaty” eggplant, and is a step that can easily be skipped for the smaller sized ones.
  • The next step is to quickly dip them in a mixture of olive oil, herbs and garlic which helps stop them from drying out when grilled.
  • After grilling, toss them back into the oil and herb mixture again which gives them added flavour. 

Garlic & Herb Grilled Eggplant

Why you will love these grilled eggplant:

  • They are tender in the middle and develop a nice char on the edges
  • By dipping the eggplant slices into the garlic and herb oil before grilling, they absorb a lot of the oil which gives the eggplant so much flavour
  • Unlike other grilled vegetables such as zucchini, these grilled eggplant last a few days in the fridge without becoming mushy. The leftovers are incredibly versatile and can be enjoyed in a variety of different ways (see more below)
  • They are low carb and tick the majority of healthy boxes including Keto, Whole30, Vegan, Paleo and SCD Legal

Grilled Eggplant

Ways to serve the grilled eggplant:

  • Serve warm as a side dish
  • Serve cold as part of an antipasti platter or chopped up and added into a salad
  • Use as a base for bruschetta topped with pesto, prosciutto or any of your other favourite bruschetta toppings
  • Use two thick slices as “buns” for burgers. They are especially delicious with Greek lamb burgers 

Grilled Lamb Burgers

Love grilled vegetables? Here are a few other grilled vegetable recipes you might enjoy:


If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

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4.60 from 85 votes

Grilled Eggplant with Garlic & Herbs

These grilled eggplant slices are always a hit! They are grilled and tossed in a simple garlic and herb oil which gives them lots of flavor!
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4
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Ingredients 

  • 2 eggplants
  • 2 tsp salt
  • 1/2 cup extra virgin olive oil
  • 3 cloves garlic crushed
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh oregano
  • 1/2 tsp pepper
  • 1/4 tsp salt

Instructions 

  • Cut the eggplant into 1/4 inch thick slices and generously salt each slice. Let them rest for about 15 minutes so that the salt can draw out the moisture and bitterness. Wipe each of the slices with a paper towel to remove the salt and moisture. 
  • Preheat the barbecue to medium heat
  • In a large dish combine the olive oil, garlic, parsley, oregano, salt and pepper. Place each of the eggplant slices in the dish, flipping them over to ensure both sides are covered in oil. 
  • Grill for approximately 6 minutes per side until golden in colour with grill marks. If the eggplant slices become dry and stick to the grill, brush them with more oil. 
  • Once the eggplant is tender and cooked. Remove from the grill and return back to oil, herb and garlic mixture in the pan. Flip once so that both sides are coated before transferring to a serving platter. Spoon any of the excess herbs & garlic overtop before serving. The eggplant can be enjoyed hot or at room temperature and will last for up to 4 days in the fridge. 

Nutrition

Calories: 1229kcal | Carbohydrates: 65g | Protein: 11g | Fat: 110g | Saturated Fat: 15g | Sodium: 5262mg | Potassium: 2320mg | Fiber: 32g | Sugar: 33g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Carmen

I'm the recipe creator and cookbook author behind Every Last Bite. This website is packed with hundreds of recipes that are all Grain Free, Gluten Free, Dairy Free and most importantly delicious!

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4.60 from 85 votes (7 ratings without comment)

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155 Comments

  1. Glenn Fitch says:

    Very tasty. I used them on grilled pizza. I wish I made more because they do shrink quite a bit. They are also attractive enough to impress guests just by sight alone.

  2. Lena Ibaven says:

    I have such trouble grilling these, been doing it forever but yours look superior. I will definitely be trying your way. I also do this an chop it up an add to cooked pasta, ricotta, some EVOO, grated Parmesan with cheesy garlic bread

    1. Every Last Bite says:

      ooohh that pasta sounds incredible! Let me know if you give these a try, would love to know what you think

  3. Michelle says:

    Came out amazing. I followed your recipe exactly. Thanks!

    1. Every Last Bite says:

      Yea! So glad you enjoyed it!

  4. Sally Kasulke says:

    We had this last night-made lots for the week but eveyone devoured it! delicious-will use this recipe often during grilling season. Thanks for a new way to serve eggplant.

    1. Every Last Bite says:

      Awesome! So happy to hear it was a hit Sally!

  5. Marcy youker says:

    I really like eggplant, your recipe is great, thank you for sharing.

    1. Every Last Bite says:

      Thank you Marcy!

    2. Candace says:

      Fabulous… from not a fan of eggplant.

      Followes precisely. Thought they were going to be too oily but it all cooks off for the most part.

      I’ll bre adding grilled eggplant tho my grilled veggie repertoire. Thanks!

      1. Every Last Bite says:

        Awesome! So happy to hear that they turned out well Candace!

  6. Irene says:

    Made it, loved it, plan to make it again and again!

    1. Every Last Bite says:

      Haha this is the kind of comment I LOVE to receive 😄

  7. Veena says:

    Awesome!!

  8. Emily says:

    This is excellent!! I did the oven version and I’m looking forward to making it on the grill too.

    1. Every Last Bite says:

      So happy to hear they turned out well in the oven!

  9. Christine Norwood says:

    I have not experimented with eggplant a lot and would love to try this ! But I don’t have a grill, do you have any recommendations for other ways to make these?

    1. Every Last Bite says:

      You could use a grill pan or alternatively cook them in the oven for about 20 minutes at 400F (200C), flipping half way through.

  10. MaryBeth says:

    Would love that recipe! Eggplant stack