Grilled Eggplant Recipe

My recipes for oven roasted eggplant and sauteed eggplant are some of the most popular veggie dishes on Wholesome Yum, but let’s face it: There are times when you want a summer meal without using the stove or oven on a hot day. So for those days, let me show you how to grill eggplant.

I first had grilled eggplant a few years ago when my husband’s cousin grilled it for us with feta on top; it was deliciously caramelized on the edges and soft in the middle. Now, at last, I have the ideal grilled eggplant recipe for you to try. I kept it simple with a basic version, but I’ll also tell you about some topping ideas (including the feta!) that pair perfectly and will take your eggplant on the grill over the top.

  1. Cut the eggplant into 1/4 inch thick slices and generously salt each slice. …
  2. Preheat the barbecue to medium heat.
  3. In a large dish combine the olive oil, garlic, parsley, oregano, salt and pepper. …
  4. Grill for approximately 6 minutes per side until golden in colour with grill marks.

How to Make ITALIAN GRILLED EGGPLANT Like an Italian

Mediterranean Grilled Eggplant 🔗

Grilled Eggplant is super easy and comes with a fantastic tahini dipping sauce.

Prep: 15min

Total: 45min


  • 1/2 c. extra-virgin olive oil
  • 1 tsp. dried oregano 
  • 1/4 tsp. red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 2 large eggplants, sliced into 1/4″ rounds
  • 1/4 c. crumbled feta
  • 2 tbsp. freshly chopped parsley
  • Juice of 1/2 lemon
  • 1/3 c. tahini
  • Juice of 1 lemon
  • 2 tbsp. water
  • 1 clove garlic, minced
  • Kosher salt


  1. Make eggplant: Heat grill or grill pan over medium-high heat. In a small bowl, combine oil, oregano, and red pepper flakes. Brush all over eggplants and season with salt and pepper. 
  2. Grill eggplants until tender and slightly charred, about 3 minutes per side. 
  3. Top grilled eggplants with feta and parsley, then squeeze lemon juice over. 
  4. Make tahini dressing: In a medium bowl, whisk together tahini, lemon juice, water, and garlic. Season with salt. If dressing is too thick, add more water, a tablespoon at a time, until desired consistency. 
  5. Serve eggplant warm with tahini dressing.


Do you need to peel eggplant before grilling?

Before grilling the eggplant, you shouldn’t peel it because the peel adds texture and visual appeal to the dish as well as helping to keep the vegetable together; otherwise, the flesh will fall apart.

How do you keep grilled eggplant from getting soggy?

After a lengthy series of experiments, I discovered that you only need to salt eggplant if you’re going to be frying it, and even then, only occasionally. If you’re cooking it in any other way, such as roasting, grilling, or steaming, salting has no effect.

How do you cut an eggplant for grilling?

Sprinkle coarse or sea salt on sliced eggplant, let it sit for 10 to 20 minutes, then rinse and pat the slices dry with a paper towel to prevent “Soggy Eggplant Syndrome” in your cooked recipes.

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