Serve up this grilled eggplant at your next barbecue! The eggplant slices grill up perfectly tender and creamy with charred edges and tons of flavor from an infused basil oil.
Eggplant (also called brinjal, aubergine, baingan, melanzana and bademjan in some of the countries where it's eaten) is one of my favorite vegetables to barbecue because it is so perfectly suited to the grill. It is a sturdy vegetable that holds up beautifully to the rigorous heat. Better, that heat causes the flesh of the eggplant to cook up wonderfully tender and soft and sweet. The eggplant slices soak up any flavors you add to it -- and the wonderful smoky flavors from the grill -- like a sponge.
I have a simple trick for you that will make sure the grilled eggplant is not bitter at all: brine. Just soak the eggplant in it for about 30 minutes before you grill it, which will draw out any bitterness. Then dip it in the infused basil oil, which I shared with you recently, or in any mix of oil and herbs of your choice, before throwing it on the grill for the yummiest eggplant, or grilled food, you ever ate.
If you love eggplant recipes, try this amazing Persian khoresh bademjan, this Mediterranean vegan eggplant moussaka, or this Indian baingan bharta while this amazing veggie is in season.
Why you'll love this grilled eggplant recipe
- Eggplant gets even tastier on the grill. Most grilled vegetables, including zucchini, mushrooms, corn, asparagus and bell peppers taste amazing. But this eggplant is in a delicious league of its own and one of my favorites during grilling season. Every bite is one to savor.
- The recipe takes very little time and effort. You need to soak the eggplant in the brine first and then the infused herb oil, and that's all your prep work done! In fact there are just two ingredients you need for this recipe--the eggplant and the infused oil. A few minutes on the grill and you'll be eating the most delicious eggplant.
- You can do most of the prep work ahead of time. Make the easy basil oil up to three days ahead. And you can brine the eggplant the day before and keep the eggplant (in the bowl of brine) in the refrigerator until ready to cook.
- If you don't have a grill you can just as easily make this in a grill pan, with delicious results.
- You can serve this to anyone on any diet because it is vegan, keto, whole 30, paleo, gluten-free, nut-free and soy-free. And everyone you serve it to will love it, even if they don't care much for eggplant.
Ingredients for grilled eggplant
- 4 medium eggplants. Use Italian eggplants for the best results, not the huge globe eggplants, nor smaller or skinnier eggplants like Indian and Chinese eggplants.
- 1 tablespoon salt, for the brine.
- 1 recipe basil oil. This is extra virgin olive oil infused with basil, lemon juice and ground black pepper. I shared this amazingly flavorful recipe with you recently, but you can use any herb infused oil of your choice. You can also do a very basic and simple herb oil by mixing together salt and freshly ground black pepper or red pepper flakes and garlic powder or crushed garlic with ½ cup extra virgin olive oil. Or use an infusion of 1 tablespoon balsamic vinegar mixed with ½ cup olive oil, fresh ground pepper and salt.
How to make grilled eggplant
- Slice the eggplant about ¼th of an inch thick. You can make thicker or thinner slices but ¼th of an inch works just perfectly.
- Fill a large bowl with water and stir the salt into it. Add the eggplant slices to the bowl and place another bowl on top to weigh them down so they stay under water. Let stand for 30 minutes.
- Pour the basil oil into a baking dish and soak the eggplant slices in it for about two minutes, flipping once halfway through to ensure the oil soaks in thorougly.
- Fire up the grill to medium heat or heat a grill pan on medium high heat. Brush some oil on the grill or the grill pan.
- Place the eggplant slices on the grill or in the pan making sure they don't overlap. Grill eggplant for about four to five minutes per side, or until grill marks appear. If you cut the slices thinner you will need less time; if you cut them thicker you will need more. The eggplant should be very tender and soft and the skin slightly charred when it is done. You might need to turn down the heat at some point if the grill or pan gets too hot so the eggplant cooks before it chars.
- Remove the eggplant to a dish. Drizzle on some more basil oil before serving. You can also tear up fresh basil as a garnish, and crumble some vegan feta on top for an outstanding treat.
Recipe FAQs
To bake the eggplant soak it in the herb oil after brining, then arrange the slices on an oiled baking sheet without overlapping. Place in a 400-degree oven and bake 30 minutes, flipping over once halfway through.
Flash freeze the eggplant slices. To do this place them on a baking sheet without overlapping and freeze, then place the frozen eggplant slices in an airtight and freezer-safe container or bags.
You can serve this grilled eggplant as a vegetable side for any recipe. You can also stack it in a veggie burger or in sandwiches. Or cut it up and add it to a salad for delicious, smoky flavor.
More eggplant recipes you might like
Grilled Eggplant Recipe
Equipment
- Barbecue grill or grill pan
Ingredients
- 4 medium eggplants (Use Italian eggplants for the best results, not the huge globe eggplants, nor smaller or skinnier eggplants like Indian and Chinese eggplants.)
- 1 tablespoon salt (for brine. Use kosher salt, sea salt or pink salt)
- ½ recipe basil oil
Instructions
- Cut the eggplant into slices about ¼th of an inch thick. You can make thicker or thinner slices but ¼th of an inch works just perfectly.
- Fill a large bowl with water and stir the salt into it. Add the eggplant slices to the bowl and place another bowl on top to weigh them down so they stay under water. Let stand for 30 minutes, then drain out all the water and dry the eggplant slices with paper towels.
- Pour the basil oil into a baking dish and soak the eggplant slices in it for about two minutes, flipping once halfway through to ensure the oil soaks in thorougly.
- Fire up the grill to medium heat or heat a grill pan on medium high heat. Brush some oil on the grill or the grill pan.
- Place the eggplant slices on the grill or in the pan making sure they don't overlap. Grill for about four to five minutes on either side, until grill marks appear. If you cut the slices thinner you will need less time; if you cut them thicker you will need more. The eggplant should be very tender and soft and the skin slightly charred when it is done. You might need to turn down the heat at some point if the grill or pan gets too hot so the eggplant cooks before it chars.
- Remove the eggplant to a dish. Drizzle on some more basil oil before serving. You can also tear up fresh basil as a garnish, and crumble some vegan feta on top for an outstanding treat.
Recipe notes
- The basil oil is extra virgin olive oil infused with basil, lemon juice and ground black pepper. I shared this amazingly flavorful recipe with you recently, but you can use any herb infused oil of your choice.
- You can also make a very basic and simple herb oil by mixing together salt and freshly ground black pepper or red pepper flakes and garlic powder or crushed garlic with ½ cup extra virgin olive oil.
- Or use an infusion of 1 tablespoon balsamic vinegar mixed with ½ cup olive oil, fresh ground pepper and salt.
Margo Abadjian
Eggplants are so may amazing and I really love what you do with them Vaishali!
Vaishali
Thanks for the kind words, Margo! ❤️
John
Here's a simpler tip for preparation of eggplant
Slice the eggplant crosswise, put it in single layer on a paper towel on a plate and microwave it on high for 5 minutes
Then fry or grill as usual