Italian Grilled Eggplant
This Italian Grilled Eggplant is a simple yet flavorful dish featuring tender, smoky eggplant slices infused with garlic, olive oil, and Italian herbs. Lightly charred and perfectly seasoned, it makes a great side dish, appetizer, or even a base for a hearty vegetarian meal. Serve it warm with fresh basil, balsamic glaze, or a sprinkle of Parmesan for an authentic Italian touch!
Time Needed
Prep Time: 10 minutes
Marinating Time (Optional): 15 minutes
Cooking Time: 10–15 minutes
Total Time: 25–40 minutes
Ingredients
1 large eggplant (or 2 medium)
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes (optional, for spice)
1 tablespoon balsamic vinegar (optional, for extra flavor)
For Serving (Optional)
¼ cup grated Parmesan or crumbled feta
Fresh basil leaves
Balsamic glaze
Instructions
1. Prepare the Eggplant
1. Slice the eggplant into ½-inch thick rounds or lengthwise slices for grilling.
2. If desired, sprinkle slices with salt and let them sit for 15 minutes to draw out excess moisture. Pat dry with a paper towel.
2. Make the Marinade
1. In a small bowl, mix olive oil, minced garlic, oregano, basil, salt, pepper, and red pepper flakes.
2. Brush or toss the eggplant slices in the marinade, ensuring even coverage.
3. Grill the Eggplant
1. Preheat a grill or grill pan to medium-high heat (375–400°F / 190–200°C).
2. Place eggplant slices on the grill and cook for 4–5 minutes per side, until tender and slightly charred.
3. Brush with balsamic vinegar during the last minute of cooking for extra flavor.
4. Serve & Enjoy
1.Arrange on a plate and top with Parmesan, fresh basil, and balsamic glaze.
2.Serve warm as a side dish, over pasta, or in sandwiches.
️ Nutritional Info
(Per Serving, Approximate)
(Based on 4 servings, without optional toppings)
Calories: ~120 kcal
Protein: 2g
Carbohydrates: 10g
Fat: 9g
Fiber: 4g
Sodium: ~200mg
Notes & Variations
✔️ Make It Vegan: Skip the Parmesan or use dairy-free cheese.
✔️ Oven Option: Roast at 400°F (200°C) for 20 minutes, flipping halfway.
✔️ Add Protein: Serve with grilled chicken, shrimp, or chickpeas.
✔️ Meal Prep Friendly: Keeps well in the fridge for up to 3 days.
❓ Frequently Asked Questions
1. Should I peel the eggplant before grilling?
No, the skin helps hold the eggplant together while grilling and adds texture. If you prefer a softer texture, you can peel it.
2. Why is my grilled eggplant bitter?
Older, larger eggplants can be bitter. Salting the slices before cooking helps draw out bitterness.
3. Can I make this ahead of time?
Yes! You can marinate the eggplant slices a few hours before grilling. Leftovers can be refrigerated and reheated.
4. What can I serve with grilled
eggplant?
It pairs well with grilled meats, pasta, risotto, or crusty Italian bread.