Do I need to salt eggplant before grilling it?

Salting eggplant before grilling helps reduce bitterness and prevents excess moisture, especially in larger or older eggplants. To do this, sprinkle salt on the sliced eggplant and let it sit for about 20-30 minutes, then rinse and pat dry. However, if using smaller or fresher eggplants, you can skip salting without affecting the taste significantly. For quicker preparation, some prefer to salt lightly after grilling.

How thick should I slice eggplant for grilling?

The ideal thickness for grilling eggplant slices is about 1/4 inch to 1/2 inch. Thinner slices cook faster and become tender quickly but can dry out, while thicker slices take longer to grill but retain more moisture and a meaty texture. Adjust the thickness based on how firm or soft you prefer your grilled eggplant.

How can I keep grilled eggplant from drying out?

To prevent grilled eggplant from drying out, brush or dip the slices in olive oil mixed with herbs and garlic before grilling. This coating adds moisture and flavor while creating a barrier against direct heat. Additionally, avoid overcooking by grilling just until tender and marked, usually around 4-6 minutes per side depending on thickness.

What is the best way to tell when grilled eggplant is done?

Grilled eggplant is done when the slices become tender and easily pierced with a fork, and they have noticeable grill marks on both sides. The flesh should feel soft but still hold its shape without being mushy. Overcooked eggplant can become overly soft and lose texture, so watch carefully during grilling.

Can I cook grilled eggplant without an outdoor grill?

Yes, grilled eggplant can be cooked using a stovetop grill pan or cast-iron skillet if you don’t have access to an outdoor grill. Preheat the pan over medium-high heat, brush eggplant slices with oil, and cook for 3-5 minutes per side until tender and charred. This method achieves similar flavor and texture to outdoor grilling.

Grilled Eggplant Recipe With Garlic And Herbs That Wows

Name: grilled eggplant
Prep time: 30 min
Cook time: PT-495049H19M3S
Total time: PT-495049H19M3S
Cuisine: Mediterranean
Ingredients: 2 medium eggplants; 2 teaspoons salt; 1/2 cup olive oil; 3 cloves garlic, crushed or chopped; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh oregano (or 1/2 tablespoon dried oregano); 1/2 teaspoon black pepper; 1/4 teaspoon additional salt; Optional: 1/2 tablespoon dried thyme; Optional: 2/3 cup balsamic vinegar

Ingredients

Scale

2 medium eggplants
2 teaspoons salt
1/2 cup olive oil
3 cloves garlic, crushed or chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano (or 1/2 tablespoon dried oregano)
1/2 teaspoon black pepper
1/4 teaspoon additional salt
Optional: 1/2 tablespoon dried thyme
Optional: 2/3 cup balsamic vinegar

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Instructions

1. Slice the eggplants into 1/4 inch thick rounds and sprinkle with 2 teaspoons salt. Let rest for 15 minutes, then pat dry.
2. Preheat grill or grill pan to medium heat.
3. In a large dish, combine olive oil, garlic, parsley, oregano, black pepper, and salt. Optionally, add balsamic vinegar and thyme.
4. Toss eggplant slices in the mixture, coating evenly.
5. Grill eggplant for 6 minutes per side until tender. For thicker slices, flip every 3 minutes.
6. After grilling, toss eggplant in the herb-oil mixture. Optionally marinate in balsamic mixture for added depth.
7. Serve hot, garnished with remaining oil and herbs.

Last Step:

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Notes

🧄 Salting the eggplant reduces bitterness but can be omitted for smaller varieties.
🔥 Coating with herb-infused oil prevents drying and enhances flavor.
🍽️ Pair with a fresh salad or add crumbled cheese for a complete meal.

Author: Brandi Oshea
Prep Time: 15 minutes
Resting Time: 15 minutes
Cook Time: 12–20 minutes
Category: Side Dish
Method: Grilling
Cuisine: Mediterranean
Diet: Vegetarian

Nutrition

Serving Size: 1 portion
Calories: 390–1229
Sugar: 10–33g
Sodium: 304–5262mg
Fat: 36–110g
Saturated Fat: 5–15g
Unsaturated Fat: 31–95g
Trans Fat: 0g
Carbohydrates: 16–65g
Fiber: 4–32g
Protein: 2–11g
Cholesterol: 0mg