Delish Grilled Eggplant Recipes
Smoky, tender grilled eggplant brushed with a zesty garlic-herb balsamic marinade, finished with fresh parsley and a sprinkle of feta. A simple, healthy side or light main that’s ready in under 35 minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 pounds eggplant about 2 medium
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons garlic, minced
- 1 teaspoon dried oregano
- 0.75 teaspoon kosher salt divided
- 0.5 teaspoon black pepper freshly ground
- 0.25 teaspoon red pepper flakes optional
- 2 tablespoons fresh parsley, chopped for garnish
- 0.33 cup feta cheese, crumbled optional for serving
Instructions
Preparation Steps
- Trim eggplant ends and slice into 0.5-inch rounds. Sprinkle lightly with a pinch of the salt on both sides and let sit for 15 minutes to draw out moisture. Pat dry with paper towels.
- In a bowl, whisk together olive oil, balsamic vinegar, lemon juice, garlic, oregano, remaining salt, black pepper, and red pepper flakes (if using).
- Preheat grill to medium-high heat (about 425°F). Clean and oil the grates to prevent sticking.
- Brush eggplant slices generously on both sides with the marinade.
- Grill eggplant for 3 to 4 minutes per side, until tender with nice grill marks and lightly charred at the edges.
- Transfer to a platter. Drizzle any remaining marinade over the top, then garnish with parsley and feta (if using). Serve warm.
Notes
For best texture, don’t skip salting the eggplant—it helps reduce bitterness and prevents sogginess. Leftovers keep in an airtight container for up to 3 days; reheat on a hot skillet or enjoy at room temperature in sandwiches or salads.