Grilled Eggplant
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This perfectly charred tender Grilled Eggplant is so delicious topped with fresh chopped mint and a garlic sauce that will knock your socks off! It’s incredibly good and a fantastic light 30-minute summer dish that is both quick and easy!
Easy Grilled Eggplant Recipe
I’ve been avoiding eggplant most of my life! There I said it. Eggplant is not my friend and prior to this grilled eggplant the only thing I loved with eggplant in it was my Eggplant Salad. Maybe it was the texture or I just thought it was too slimy? I really don’t know and who cares because this grilled eggplant recipe was my turning point!
So if you were like me, I’m here to tell you that this recipe for grilled eggplant is a game changer! For starters, charring eggplant is the way to go. Seriously, no more rubbery weird texture. Grilling makes it so tender and yummy.
Then cover that beautifully cooked eggplant with a sauce made of soy, sesame, and a touch of rice vinegar along with some garlic and red chili flakes and it’s no longer just grilled eggplant. Now, finish it with some fresh chopped mint and you’ve got yourself an unforgettable simple dish that will have your friends and family raving.
Another thing that I love about grilling eggplant is that it is super versatile. If you’ve already got your grill going, you can easily serve grilled eggplant with a protein like Maple Soy Grilled Salmon Steaks or Easy Grilled Chicken Breast. Or, as the main course when paired with dishes like Chili Garlic Butter Pasta or Sesame Noodles.
Why You’ll Love This Grilled Eggplant
- Quick And Easy! This 30-minute recipe is so simple. You just grill some sliced eggplant and then top it with a 2-step sauce along with some fresh mint.
- Plant-Based Deliciousness! Works fantastic as a plant-based main dish and is incredibly good! It’s charred until tender and then smothered in an Asian-inspired addictively good garlic sauce.
- Summer Grill Ready! Time to fire up the grill and eggplant charred eggplant is so good! So when you’ve got a hot grill already going this recipe is fantastic alongside some grilled steaks or chicken.
- Eggplant – I used large Italian eggplant for this recipe and think it’s the best choice. Yet, any type of eggplant can be used.
- Olive Oil – This is my first oil choice when I make this grilled eggplant, but you can also use any vegetable oil like canola, grapeseed, or soybean.
- Garlic Cloves – Garlic is a key ingredient in this dish, so I highly recommend fresh cloves over any jarred variety.
- Rice Vinegar – Adds a touch of acidity that brightens up the dish.
- Soy Sauce – I typically use low sodium soy sauce and it blends perfectly with the vinegar and sesame oil as the base of the garlic sauce.
- Sesame Oil – My favorite is toasted sesame oil. It adds a delicious touch of umami to the eggplant along with the soy sauce.
- Red Chili Flakes – Adds a touch of heat and is a nice contrast to the garlic and fresh mint.
- Fresh Mint – Used to garnish the eggplant and add a layer of aromatic minty herb flavor.
- Seasonings – Salt and ground black pepper are used to season and enhance all the natural flavors.
This recipe is so easy to make! It will show you how quick it is to transform simple eggplant into a main dish or fantastic costar to your main course! Seriously so good!
Prep The Grill And Eggplants
But before you begin, you need to oil the grates of your grill and turn it on high. Your grill really needs to be nice and hot when the eggplant goes on to cook.
Then while your grill is heating up, start prepping the eggplant by cutting it into round slices that are about an inch in thickness. Try to cut them all about the size for even cooking. Then brush all the slices on each side with olive oil and then sprinkle with salt and pepper. And don’t be afraid to be generous with the oil and seasonings to boost the flavor!
Grill The Eggplants
By now your grill should be pretty hot and ready to go. So it’s time to get grilling. To do this, put the seasoned eggplant slices on the grill and cook them until slightly charred, but fully cooked. You can tell eggplant is cooked through when it’s tender and the skin is starting to loosen. Again, the grill must be nice and hot to properly char.
However, if you don’t have a grill you can also cook the eggplant under your broiler for about 4 minutes on each side. Just make sure to place the eggplant on a baking sheet about 4 inches away from the heat.
Make The Garlic Mint Sauce
Then while the eggplant is charring it’s the perfect time to make the yummy sauce. You’ll need a mortar and pestle to first smash the garlic cloves into a paste. You can also use a mini food processor if you don’t own a mortar and pestle.
Now, once you have your garlic paste all smashed up, just put it in a bowl and add the rice vinegar, soy sauce, sesame oil, and chili flakes. Next, stir the mixture well to combine and your garlic sauce is ready to go. You can set it aside for now while you wait for the eggplant to finish cooking.
Once the eggplant is perfectly charred, transfer it from your grill to your serving dish of choice and drizzle it with the garlic sauce. Make sure to completely cover all the grilled eggplant slices with the sauce so that each and every bite is bursting with flavor. Now, finish the dish by garnishing it with plenty of freshly chopped mint or parsley.
You can serve this delicious grilled eggplant as a vegan main course or alongside your favorite protein. It’s a really versatile dish and can be eaten any way you like! It’s so good!
Can I Bake The Eggplant Instead?
Yes! If you don’t own a grill you can easily roast it in the oven or broil the slices instead. To roast, simply lay it on a baking sheet and roast at 400ºF (200ºC) for about 20 to 25 minutes flipping halfway through. To broil, cook about 4-inches away from the heat for about 4 to 5 minutes on each side.
How Do I Tell When The Eggplant Is Cooked?
Eggplant is done when it’s tender and a little custard-like but not falling apart. The skin will also begin to loosen and get a bit wrinkled. So when you are cooking eggplant if it still feels rubbery or spongy then it’s not quite done. You need to cook it a bit longer.
Expert Tips
- Slice evenly. Be sure to cut the eggplant into slices that are all about the same thickness for even cooking. It makes it much easier to tell when the eggplant is fully cooked through.
- Use fresh garlic. One of the things that makes this dish so good is the garlic sauce, so use fresh garlic. It’s so worth the little bit of extra effort to make your own garlic paste.
- Spice it up. You can add more heat to the dish by adding more red pepper flakes to the sauce or a few teaspoons of Sriracha.
- Oil your grill grates: Don’t forget to oil the grates of your grill. This will help to keep your eggplant from sticking. It also makes it much easier to clean later.
Leftovers
You can store leftover grilled eggplant in an airtight container in the refrigerator for 3 to 5 days or in the freezer for up to 3 months. To reheat, simply put it in the microwave for about 3 minutes on medium power. You can also reheat it in the oven at 350ºF (176ºC) on a sheet pan for about 10 minutes.
Other Eggplant Recipes To Try
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Grilled Eggplant
Ingredients
- 2 large eggplants
- 2 tablespoons olive oil
- 6 cloves garlic
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes
- 2 tablespoons fresh mint (chopped)
- salt and pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Oil the grates of your grill and turn it on high.
- Cut the eggplants in round slices about 1 inch in thickness.
- Brush each side of the eggplant with olive oil and sprinkle with salt and pepper.
- Grill the eggplants until slightly charred and cooked through.
- While eggplants and steaks are grilling, make the garlic sauce. Using a mortar and pestle smash the garlic into a paste.
- Add the paste to a small bowl, and add the rice vinegar, soy sauce, sesame seed oil and chili flakes and stir well.
- Drizzle the garlic sauce over the eggplant, garnish with the chopped mint and serve along with your favorite protein.
Notes
- Slice evenly. Be sure to cut the eggplant into slices that are all about the same thickness for even cooking. It makes it much easier to tell when the eggplant is fully cooked through.
- Use fresh garlic. One of the things that makes this dish so good is the garlic sauce, so use fresh garlic. It’s so worth the little bit of extra effort to make your own garlic paste.
- Spice it up. You can add more heat to the dish by adding more red pepper flakes to the sauce or a few teaspoons of Sriracha.
- Oil your grill grates: Don’t forget to oil the grates of your grill. This will help to keep your eggplant from sticking. It also makes it much easier to clean later.
- You can store leftover grilled eggplant in an airtight container in the refrigerator for 3 to 5 days or in the freezer for up to 3 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
