If you want a dish that delivers big summer flavor with barely any effort, Garlic & Herb Grilled Eggplant is exactly what you need. Each gorgeous golden slice bursts with smoky, garlicky goodness and is finished with a bright, zesty herb kick.
The eggplant becomes wonderfully tender on the grill, getting lightly charred edges and soaking up all those fresh Mediterranean flavors. It's impossibly satisfying as a side, tucked into wraps, or even layered on salads.
This recipe is a weeknight staple because it's both delicious and so simple to make. You'll love having this up your sleeve for cookouts, easy family meals, or whenever eggplant is in season!
Grilled vegetables are a summer obsession in my house, and this herby eggplant truly steals the show every single time.
Why You'll Love This Recipe
- Easy and Fast: Minimal prep and cook time mean you can have it on your table in under 30 minutes.
- Flavor-Packed: The perfect balance of garlic, fresh herbs, and bright lemon makes every bite sing.
- Super Versatile: Enjoy it as a side, tuck it into sandwiches, or pile it onto grain bowls and salads.
- Healthy and Vegan: Naturally plant-based, gluten-free, and loaded with nutrients.
Key Ingredients for Garlic & Herb Grilled Eggplant
See recipe card below for full list of measurements, ingredients, and instructions.Eggplant
Eggplant is the star here, offering a creamy texture when grilled and acting as a perfect blank canvas for bold flavors. Choose medium-sized, glossy eggplants without blemishes for best results. Slice them about ½-inch thick for even cooking. You can use globe (classic) eggplant, but Italian or Japanese varieties also work-just adjust slicing for smaller shapes.
Olive Oil
A generous coating of extra virgin olive oil helps the eggplant caramelize and prevents sticking on the grill. Use high-quality olive oil for a richer taste. In a pinch, avocado oil is a great substitute, though you'll miss a bit of the classic Mediterranean flavor.
Fresh Garlic
Fresh minced garlic infuses every slice with robust, aromatic depth. If you're short on fresh garlic, substitute with ½ teaspoon garlic powder, but nothing beats the real thing. For a milder flavor, roast the garlic lightly before adding.
Mixed Fresh Herbs
A blend of fresh parsley, basil, and oregano brings a burst of brightness and color. Chop them finely for an even coating. If you only have one or two on hand, that's still delicious! Dried herbs can work in a pinch-use about ⅓ the amount-but the flavor will be subtler.
Lemon Juice
A finishing squeeze of lemon brightens the whole dish and balances the savory richness. Use fresh lemon juice for maximum freshness. For a different tang, try a splash of balsamic vinegar or red wine vinegar.
Instructions for Garlic & Herb Grilled Eggplant
See recipe card below for full list of measurements, ingredients, and instructions.Prep the Eggplant
Start by slicing your eggplants into even ½-inch rounds. If your eggplant is large or has abundant seeds, you can sprinkle the slices with a little salt and let them sit for 10 minutes, then blot with paper towels-this helps reduce any bitterness and removes excess moisture.
Make the Garlic & Herb Marinade
In a large bowl, whisk together the olive oil, minced garlic, chopped fresh herbs, salt, pepper, and lemon juice until well combined. This aromatic mixture will soak into every slice.
Toss and Coat
Add the eggplant slices to the bowl with the marinade and toss until every piece is fully coated. Let them marinate while you heat the grill. Even just 5-10 minutes is enough for great flavor, but you can marinate up to 30 minutes if you have time.
Preheat and Grill
Preheat your grill or grill pan to medium-high (about 400°F). When hot, arrange the eggplant slices in a single layer. Grill for 4-5 minutes per side, turning once, until the eggplant is deeply golden, tender all the way through, and has crispy grill marks. Avoid crowding-work in batches if needed.
Finish and Serve
Transfer the grilled eggplant to a serving platter. Sprinkle with extra fresh herbs and squeeze over additional lemon juice if you like. Serve hot or at room temperature for the very best flavor.
Recipe Variations
Make It Spicy
Add a pinch of red pepper flakes or a drizzle of chili oil to the marinade if you love a kick of heat. Smoked paprika also adds a lovely warm flavor.
Cheese-Lover's Version
Before serving, sprinkle the grilled eggplant with crumbled feta, shaved Parmesan, or vegan cheese for a creamy, salty bite that pairs beautifully with the herbs.
Mediterranean Twist
Layer the grilled eggplant with slices of fresh tomato, feta, and a drizzle of balsamic glaze for a Mediterranean-inspired platter that looks as incredible as it tastes.
Gluten-Free & Allergen-Friendly
This recipe is naturally gluten-free and vegan as written, but be sure to double-check your seasoning blends and cheese (if using) for hidden allergens.
Add More Veggies
Grill zucchini, bell peppers, or mushrooms alongside the eggplant-just toss them in the same marinade and adjust cook times as needed for a stunning mixed veggie platter.
Serving Suggestions
Serve Garlic & Herb Grilled Eggplant alongside grilled meats, falafel, or as a flavorful filler in wraps and pita sandwiches. It's equally perfect on top of herbed quinoa, tossed with fresh greens and cherry tomatoes, or served as part of a colorful mezze spread. Don't forget a sprinkle of extra herbs and an extra squeeze of lemon as a garnish!
Storage and Reheating
Store any leftover grilled eggplant in an airtight container in the fridge for up to 3 days. To reheat, warm slices gently in a skillet over medium heat or in a 350°F oven until heated through. You can also enjoy leftovers cold in salads and sandwiches. Grilled eggplant does not freeze well, as the texture becomes too soft and watery.
Frequently Asked Questions About Garlic & Herb Grilled Eggplant (FAQ)
Q: Can I make this recipe indoors without a grill?A: Absolutely! Use a stovetop grill pan or even a broiler-just watch carefully as the eggplant can brown quickly.
Q: Do I have to peel the eggplant?A: No, the skin softens and adds flavor when grilled, but you can peel it if you prefer a milder taste or more tender texture.
Q: Can I prepare this in advance?A: Yes! You can marinate the eggplant slices up to a day ahead or grill in advance and serve at room temperature. It's even great for meal prep.
Ready for the best grilled veggie dish ever? Garlic & Herb Grilled Eggplant is proof that simple ingredients can create utterly crave-worthy results. Try it out, and don't forget to leave a comment or rating to let me know how it turned out for you!
Ingredients
- 2 medium eggplants (about 1 ½ lbs), sliced into ½-inch rounds
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- ⅓ cup mixed fresh herbs (parsley, basil, oregano), finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- Optional: extra chopped herbs and lemon wedges for serving
Instructions
-
1Slice eggplants into ½-inch rounds, optionally salt and blot to remove bitterness.
-
2In a bowl, whisk together olive oil, minced garlic, chopped herbs, salt, pepper, and lemon juice.
-
3Toss eggplant slices in the marinade until thoroughly coated; let sit for 5-30 minutes.
-
4Preheat grill (or grill pan) to medium-high. Grill eggplant in a single layer for 4-5 minutes per side until grill-marked and tender.
-
5Serve immediately, garnished with more herbs and lemon wedges if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Did you make this recipe?
Please consider Pinning it!!
Leave a Reply