Grilled Eggplant

Other grilled veggies may get all the spotlight in the summer, but we’re 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 we can’t get enough of. Pair with crumbled feta, parsley, and a homemade tahini dressing like we did here, and you’ve got a simple summer side to go with any (and every) main. 

Top tips for making grilled eggplant:
— 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.  

Serving ideas.
While grilled eggplant is delicious with simple salt, pepper, and herbs, we decided to turn this eggplant Mediterranean style by adding creamy crumbled feta and a homemade tahini dressing. If you'd prefer it, feel free to leave off the dressing, and top with your favorite seasonings and cheese of choice (Parmesan is always a classic choice).

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. 

Love this recipe? Leave us a comment below and don't forget to rate it!