This grilled eggplant is brushed with seasoned olive oil, cooked until tender with a light char, then finished with salty crumbled feta and fresh parsley. It’s a quick, healthy side that pairs well with grilled meats, fish, or can be added to sandwiches and pasta for extra flavor. The smoky grill notes and creamy feta create a simple yet satisfying dish.
5 STAR REVIEW
“I put this on a sandwich with avocado, tomato and red onion. It was delicious!” – Sharon
Easy Grilled Eggplant Recipe
Eggplant is an affordable, nutritious vegetable that adapts well to bold seasonings and quick grilling. When prepared correctly, the flesh becomes silky while the exterior develops a pleasant char. This grilled eggplant recipe uses a simple oregano- and chili-flake olive oil to baste the slices, then tops them with crumbled feta, chopped parsley, and a squeeze of lemon for brightness.
The method is straightforward: uniform slices brushed with seasoned olive oil, a hot grill, and just a few minutes per side until the eggplant is tender. No need to peel the eggplant—the skin helps the slices hold together and adds color and texture.
Helpful Tips and Variations
- Slice evenly. Cut eggplant into even ½-inch rounds so all slices cook uniformly.
- Broil if needed. If you don’t have a grill, use a broiler on a baking sheet and broil until charred and tender, watching closely to avoid burning.
- Adjust seasonings. Swap dried oregano for thyme or rosemary, or add minced garlic to the oil for more savory depth.
- Keep the skin. Leaving the peel on preserves structure and adds visual contrast; only peel if a recipe specifically calls for it.
Grilled Eggplant
Ingredients
- ½ cup extra-virgin olive oil
- 1 tsp dried oregano
- ¼ tsp crushed red pepper flakes
- 2 medium eggplants, wiped clean and dry, sliced into ½ inch rounds
- Kosher salt and black pepper, to taste
- ¼ cup crumbled feta cheese
- 2 tbsp fresh chopped parsley
- Juice of ½ a lemon
Instructions
- Heat a grill to medium-high heat.
- In a small bowl, whisk together the olive oil, oregano, and crushed red pepper flakes. Use this mixture to baste both sides of the eggplant slices. Season with salt and pepper to taste.
- Lightly oil or spray the grill grates to prevent sticking.
- Grill the eggplant slices until tender and slightly charred, about 3 minutes per side depending on thickness and heat.
- Transfer the grilled eggplant to a serving platter. Top with crumbled feta and chopped parsley, then drizzle with lemon juice.
- Serve immediately and enjoy.
Video
Notes
*Choose eggplants with smooth, glossy skin and a firm texture. The stem should look healthy and green. Smaller to medium eggplants are usually less bitter than very large ones. If using Asian eggplant, slice lengthwise into long strips so the pieces don’t fall through the grates.
Nutrition
Nutritional information is an estimate and may vary based on the ingredients you use and any adjustments you make to the recipe.
How To Grill Eggplant Step by Step
Prepare the ingredients and heat an indoor grill pan or an outdoor grill. In a small bowl, whisk ½ cup extra-virgin olive oil with 1 tsp dried oregano and ¼ tsp crushed red pepper flakes to make the basting oil.
Get the eggplant ready: Slice the washed, dried eggplant into ½-inch rounds. Season each slice lightly with salt and pepper, then brush both sides with the seasoned olive oil.
Grill the eggplant: Place the slices on the hot grill and cook until soft and slightly charred. Depending on the heat and thickness, plan for roughly 3 minutes per side.
Garnish and serve: Arrange the grilled eggplant on a platter, sprinkle with crumbled feta and chopped parsley, then finish with a squeeze of lemon. Serve warm or at room temperature.
Serving Suggestions
Grilled eggplant makes a versatile side. Serve it alongside grilled chicken breasts, beef kofta, or fish for a Mediterranean-inspired meal. Use leftovers as a sandwich topping with avocado, tomato, and onion, toss into pasta for added texture and flavor, or layer into warm flatbreads.
How to Store Leftovers
- Fridge. Store leftovers tightly covered in the refrigerator for up to 3 days. Grilled eggplant is best fresh but reheats well.
- Reheat. Warm gently in the oven until heated through or enjoy at room temperature.
More Grilling Recipes
- Grilled Fish Tacos — tender white fish with a simple spice rub and crunchy slaw on corn tortillas.
- Grilled Pork Chops Foil Packets — seasoned pork chops with baby potatoes, finished with chimichurri.
- Spiral Grilled Hot Dogs — spiral-cut hot dogs that caramelize quickly and hold toppings well.