Grilled Eggplant with Garlic & Herbs (Mouthwatering & Easy)

Let me take you to a sun-drenched garden in Southern Italy, where my nonna grilled eggplant slices—yes, grilled eggplant—over an open flame while humming in her flowery apron. The smell of charred eggplant, infused with garlic and herbs, was nothing short of heavenly. That was my first taste of perfectly grilled eggplant, and it sparked a lifelong love for this smoky summer classic.

Now, I know what you’re thinking: Eggplant? It’s either slimy or dry — and never just right. But here’s a secret straight from Nonna’s kitchen: a garlicky olive oil bath + the perfect char = melt-in-your-mouth magic.

And the best part? This recipe fits nearly every diet under the sun and keeps beautifully in the fridge. It’s one of my favorite plant-based grilling recipes for summer dinners. For more veggie inspiration, browse our Summer Veggie Recipes board for fresh inspiration or follow us on Facebook for more summer grilling ideas.

Preparation Guide

Salting (Optional but Smart):
Salting isn’t always necessary, especially for smaller or thinner eggplants. But for those large, meaty ones? Salting helps draw out bitterness and excess moisture — leaving you with that firm, steak-like bite.

Garlic & Herb Oil Dip:
We’re talking crushed garlic, fresh oregano, and flat-leaf parsley swirled into silky olive oil. It’s a marinade and a finishing touch all in one. The flavor is bold, earthy, and Mediterranean to the core.

Grill & Glaze:
Before grilling, we dip each slice into the herby oil. After grilling? We toss them back in the same mix for an extra layer of juicy flavor.

Pro Tip: Use tongs instead of forks. Poking holes releases juices — and trust me, you want every bit of that garlicky goodness locked in.

Why You’ll Love This Recipe

• Creamy centers with beautifully charred edges — not mushy, not dry.
• Pairs effortlessly with everything from grain bowls to antipasti platters.
• Packs up like a dream. It stays firm in the fridge up to 4 days.
• It’s dairy-free, gluten-free, Whole30, keto, vegan… basically, everyone at the table is happy.
• Fast to prep, easy to grill, and wildly flavorful.

Serving Suggestions

Whether you’re building a summer mezze board or just looking for a clever low-carb side, grilled eggplant brings elegance and flavor.

• Warm it up: Serve next to grilled halloumi, chicken, or tofu.
• Serve it cold: Add it to an antipasto platter or a chopped salad.
• Get creative:
  • Use it as burger “buns” for a keto-friendly sandwich.
  • Layer it over toasted sourdough for bruschetta magic.
  • Wrap around fresh mozzarella for an easy appetizer.

Try these sweet and smoky marinated roasted bell peppers alongside your eggplant
Pair your eggplant with these garlic herb roasted veggies
Add this grilled zucchini recipe to your summer BBQ lineup
Cool off with a zucchini and summer squash salad

Ingredients

• 2 large eggplants
• 2 tsp salt (for sweating) + 1/4 tsp for seasoning
• 1/2 cup extra virgin olive oil
• 3 garlic cloves, crushed
• 2 tbsp fresh flat-leaf parsley, chopped
• 2 tbsp fresh oregano, chopped (or 1 tsp dried)
• 1/2 tsp freshly ground black pepper

Instructions (Step-by-Step)

1. Prep Eggplant: Slice into 1/4-inch thick rounds. Lay on paper towels and sprinkle with 2 tsp salt. Let sit for 15 minutes to draw out moisture. Pat dry with paper towels.
2. Make Garlic-Herb Oil: In a bowl, mix olive oil, crushed garlic, parsley, oregano, remaining salt, and pepper.
3. Oil Dip (Part 1): Dip each eggplant slice into the oil mixture, coating both sides generously.
4. Grill: Preheat grill to medium. Place slices directly on the grates and grill for 6 minutes per side, until grill marks form and centers are tender.
5. Oil Dip (Part 2): Immediately after grilling, toss warm slices in remaining garlic-herb oil for that final flavor infusion.
6. Serve & Enjoy: Serve warm, room temp, or cold — every version is delicious.

Grilling Tips

• If slices stick, brush a little more oil on the grates.
• Avoid overly thick slices — they take longer and can become chewy.
• Got leftovers? Store in an airtight container for up to 4 days — they’re perfect for salads, wraps, or quick snacks.

Nutritional Info (Per Serving)

Nutrient	Amount
Calories	1229 kcal
Fat	107g
Carbs	16g
Fiber	9g
Sugar	6g
Protein	4g
Sodium	320mg

Keep Cooking with Us

• Follow us on Facebook for more summer grilling ideas
• Discover more creative recipes on our Pinterest page
• Browse our Summer Veggie Recipes board for fresh inspiration

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