Mediterranean Grilled Eggplant Recipe

Mediterranean Grilled Eggplant Recipe

This Mediterranean Grilled Eggplant is tender and properly charred, with a drizzle of olive oil scented with garlic and jalapeno. This eggplant recipe is ideal as a side dish, a vegetarian main course, or a warm and smokey appetizer with whipped feta and pita bread.
Mediterranean Grilled Eggplant is a fantastic illustration of how simple eggplant can be to deal with, despite the prevalent misconception that it is fussy, bitter, or complex to prepare. In actuality, when cooked properly, eggplant is so soft and substantial that it may be used in place of meat.

Prep Time: 30minutes

Cook Time: 10minutes

Total Time: 40minutes

Servings: 6 servings

Ingredients For Mediterranean Grilled Eggplant Recipe

  • 1 globe eggplant, sliced into ½-inch rounds
  • Kosher salt
  • extra virgin olive oil
  • Olive Oil, Garlic, and Jalapeno Sauce
  • extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 lemon, juice of
  • 1 jalapeno, finely chopped, remove ribs and seeds if you need it to be more mild
  • 1 to 2 teaspoons sumac
  • To Serve (optional)
  • whipped feta (make this recipe), optional

Instructions For Mediterranean Grilled Eggplant Recipe

  1. Slice and salt the eggplants. Place the eggplant slices on a wide tray lined with paper towels.
  2. Salt the eggplant thoroughly and let it aside for 20 to 30 minutes while you work on other tasks.
  3. Water beads will form. Before grilling, thoroughly dry the eggplant and remove any excess salt.
  4. Prepare the garlic, jalapeno, and olive oil sauce. In a small bowl, add 3 tablespoons olive oil, lemon juice, garlic, and jalapeno.
  5. Set aside and season with kosher salt (the lemon and olive oil will temper the hot peppers and garlic’s harsh flavor).
  6. If serving with whipped feta, follow this recipe, but omit the nuts.
  7. When ready, preheat a gas grill or indoor griddle to medium-high and gently oil the grates.
  8. Make sure the grill is sufficiently heated before adding the eggplant.
  9. Brush olive oil on one side of each eggplant slice.
  10. Place the eggplant on the prepared grill, greased side down first.
  11. Grill for 3 to 4 minutes on this side, or until char marks appear on the bottom, then flip and brush the other side of the eggplant with olive oil.
  12. Cook for a further 3 to 4 minutes, or until the eggplant is soft and well-charred on both sides.
  13. Arrange the grilled eggplant on a big tray and immediately season with sumac. Drizzle with olive oil and jalapeno combination. Add the plate of feta and warmed pita bread for serving.


  • This eggplant recipe is best served straight from the grill, with the olive oil and garlic sauce on top and a side of whipped feta.
  • Whipped feta can be made the night before and stored in the refrigerator.
  • Other flavors to try: If you don’t want to create the olive oil sauce or whipped feta, grilled eggplant works well with a variety of seasonings. I like to sprinkle za’atar or maybe dukkah on top.
  • Leftovers: Refrigerate leftovers in a tight-lid jar for up to three days. I do not advocate reheating; instead, serve cold or at room temperature with your favorite salad.


Calories: 106kcal | Carbohydrates: 6.6g | Protein: 1g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.6g | Sodium: 2.3mg | Potassium: 209.5mg | Fiber: 2.9g | Sugar: 3.3g | Vitamin A: 46.8IU | Vitamin C: 14.3mg | Calcium: 13.7mg | Iron: 0.4mg

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