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grilled eggplant with garlic mint sauce on a metal platter.
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5 from 4 votes

Grilled Eggplant

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!  
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: eggplant recipe, garlic mint sauce, grilled eggplant
Servings: 4
Calories: 166kcal
Author: Joanna Cismaru

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
US Customary - Metric

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

  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. 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

Serving: 1serving | Calories: 166kcal | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 303mg | Potassium: 595mg | Fiber: 7g | Sugar: 8g | Vitamin A: 308IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 1mg