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    Home » Appetizers » Marinated Grilled Eggplant Recipe: Easy Appetizer

    Marinated Grilled Eggplant Recipe: Easy Appetizer

    September 12, 2022 , Updated July 10, 2024 Maria 2 Comments

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    A Pinterest pin on sliced grilled eggplant.

    This marinated grilled eggplant recipe is a must-try if you enjoy grilled vegetables! The eggplant is first marinated in olive oil, balsamic vinegar, garlic and oregano. This allows the eggplant to absorb all the flavors before being grilled to perfection.

    It is a delicious and easy Italian appetizer that can be enjoyed any time of the year.

    Grilled eggplants garnished with chopped parsley.

    Eggplants or aubergines are versatile ingredients that can be grilled, baked, roasted, pickled or even air fried.

    Growing up Italian, I realized early on that eggplants, referred to as melanzane, are not only versatile but essential in so many Italian recipes. 

    Eggplant Parmesan was always present in our home, as in most Italian families. Throughout the year, my mom would often roast it alongside other vegetables. 

    Naturally, summer is the best time of year to enjoy eggplant. Italian or globe eggplant can be found at your local farmers’ market, the grocery store or backyard garden if you’re lucky enough to have one.

    Late summer was when my mother would make a dish called involtini di melanzane or eggplant rollatini. This vegetable dish is made with thinly sliced eggplant rolled around a filling of homemade ricotta cheese. It was then baked in a roasted tomato sauce.

    She would also prepare jars of melazane sott’olio, an eggplant preserved in olive oil, and melanzane sott’aceto, an eggplant preserved in vinegar.

    Jump to:
    • Antipasto platters
    • Slice, salt, and dry before grilling the eggplant
    • Combine with marinade
    • Grilling the eggplant
    • FAQ
    • Tips for grilling eggplant
    • Serving suggestions
    • More grilling recipes
    • Simple antipasto platter ideas
    • Recipe origins
    • Eggplant recipes
    • Recipe

    Antipasto platters

    Recently, I was asked to bring an appetizer to a party. I wanted to make something light since there would be a lot of food and it was hot out. So, I decided to make the best-grilled eggplant recipe.

    This was an excellent starter that also complemented the rest of the Italian appetizers.

    Eggplant is an excellent vegetable to grill. It’s hearty and can stand up to the heat. When marinated, it becomes even more flavorful.

    This recipe will become one of your favorites because it’s so easy to make, can be served hot, cold, or at room temperature, and can be enjoyed any time of the year.

    The key to this dish is to let the eggplant marinate in the vinaigrette for at least 15 minutes. This allows the eggplant to absorb the wonderful flavors.

    You will love the smoky flavor of grilled eggplant! And when it’s marinated in flavorful olive oil and balsamic vinegar mixture, it tastes even better!

    So whether you’re looking for a new appetizer recipe to include in your antipasto platter or just want to grill up some eggplant, give this recipe a go.

    I promise you won’t be disappointed! Let’s begin, shall we?

    Sliced Italian eggplants on a cutting board.

    Slice, salt, and dry before grilling the eggplant

    Wash 2 whole eggplants, about 2½-3 pounds, under cool running water. Dry with a tea towel. There’s no need to peel or seed the eggplant for this recipe. 

    A photo collage on how to slice eggplant for grilling.

    Trim the top. Then, using a sharp knife, slice the eggplant in half. Lay it flat on your cutting board and cut it lengthwise into ¼-inch thick half moons. Transfer the slices to a colander set over a bowl and sprinkle the eggplant slices with kosher salt.

    Allow at least 30 minutes for the salt to draw out any extra moisture from the sliced eggplants.

    Sliced eggplant on a tea towel.

    Then, remove the eggplant slices from the colander and place them on paper towels. Gently pat dry the top with another paper towel. You can also use a tea towel. 

    Sliced eggplant in a shallow dish.

    Transfer the slices of eggplant to a large shallow bowl.

    A photo collage of the marinade for grilling eggplants.

    Combine with marinade

    In a small bowl or mason jar, whisk together:

    • ½ cup extra virgin olive oil
    • ¼ cup balsamic vinegar
    • 4 fresh garlic cloves, minced or pressed
    • 2 teaspoons dried oregano leaves
    • freshly ground black pepper to taste
    • chili flakes (optional)
    Marinating sliced eggplant in a shallow dish.

    Pour the prepared marinade over the eggplant slices. Gently toss to coat all of the eggplants in the mixture. Allow the eggplant to marinate at room temperature for at least 15 minutes, tossing a few times.

    Sliced eggplants in a grill pan.

    Grilling the eggplant

    Preheat your grill to medium-high heat, about 375-400° F or 190-205° C.

    Grill the eggplant slices on each side for 3-4 minutes, flipping only once. Grill until they’re slightly charred around the edges and tender when pierced with a fork.

    Remove from grill and transfer to a serving dish. Garnish with fresh chopped Italian parsley and grilled red hot chili peppers (optional).

    Serve immediately and enjoy! 

    A close up photo of grilled eggplant.

    FAQ

    Can I peel the eggplant before cooking it on the grill?

    Do not peel your eggplant before grilling it. In addition to lending color to the eggplant, the skin helps hold the eggplant meat together during cooking.

    Can I use a different type of vinegar in the marinade?

    Yes, you can use white wine vinegar or apple cider vinegar instead of balsamic vinegar.

    What temperature should I grill at?

    Preheat an outdoor or indoor grill pan to medium-high heat, around 375-400° F or 190-205° C.

    How long to grill eggplant

    Like other vegetables, eggplant grilling time depends on how thick it is. For best results, grill ¼” to ½” thick slices for approximately 6 minutes, flipping halfway through or once you see good grill marks. If you grill them for too long, they’ll become softer.

    Tips for grilling eggplant

    • To ensure that your eggplant slices cook uniformly, ensure they’re all cut to the same thickness.
    • Allow the eggplant to marinate in the vinaigrette for at least 15 minutes. This allows the flavors to penetrate the eggplant.

    Serving suggestions

    You can have this tasty appetizer on the table in no time with just a few basic ingredients. Grilled eggplant also makes a delicious and healthy side dish.

    It can also be used as an ingredient in other recipes. Its versatility makes it a great addition to any meal.

    Here are some ideas to get you started:

    Focaccia Sandwich

    Make a focaccia sandwich with grilled eggplant, marinated mozzarella, roasted red peppers, hot pepper spread and basil pesto.

    FOCACCIA RECIPE

    Here are some more creative ways to use grilled eggplants:

    • Serve grilled eggplant as a side with grilled chicken or lemon pasta.
    • Add grilled eggplant to your favorite pasta dish for a smoky flavor.
    • Use it as a topping for a vegetarian pizza.
    • Use leftover grilled eggplant in a frittata or omelet.

    No matter how you enjoy it, this grilled eggplant recipe will surely be a hit!

    More grilling recipes

    Yellow and green grilled zucchini in a white dish.

    Grilled Zucchini Ribbons

    If you’re looking for more grilled vegetable recipes, check out these Marinated Grilled Zucchini ribbons. It’s a delicious dish that can be served as an Italian appetizer or side.

    Simple antipasto platter ideas

    Grilled eggplant is a fantastic addition to your Italian appetizer buffet. Serve with other grilled vegetables, roasted eggplant caponata, grilled radicchio, or roasted peppers. It also goes well with marinated mozzarella and cast iron focaccia.

    Lastly, don’t forget pickled eggplant, marinated olives and giardiniera for your party platter! These are always a welcome addition to your Italian antipasto platter.

    Recipe origins

    You may guess that I had an Italian upbringing based on my previous recipes.

    My father was a gardening enthusiast, and my mother loved to prepare meals for family and friends. I guess you can say that both of my parents were foodies.

    As a result, my mother would create numerous variations of Italian appetizers and vegetable side dishes with fresh garden produce.

    I often hear people say salting eggplant before grilling it is unnecessary, but I disagree. Taking the extra step of salting does make a difference in the overall taste. As my mother would say, shortcuts don’t always work in cooking—it’s a labor of love.

    After all these years, I still subscribe to my mother’s adage. I think you’ll find that the flavor of this grilled eggplant recipe is worth the extra effort.

    I hope you enjoy it!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    WELCOME! Sign up for my FREE NEWSLETTER for more delicious recipes, tips and updates!

    ★★★★★ If you have tried this recipe on how to grill eggplant, I would love to hear about it in the comments below and be sure to rate the recipe!

    Eggplant recipes

    • A jar of melanzane sott'olio (pickled aubergines) surrounded by focaccia bread and chili peppers.
      Italian Pickled Eggplant Recipe: Step by Step
    • A casserole dish of Eggplant Parmesan.
      Baked Eggplant Parmesan Recipe
    • An overhead shot of roasted eggplant caponata in a round ceramic dish surrounded by crispy baguette slices.
      Roasted Eggplant Caponata Recipe
    • Oven roasted Italian vegetables in a baking dish.
      Mediterranean Roasted Vegetables Recipe

    Recipe

    Grilled eggplants garnished with chopped parsley.

    Marinated Grilled Eggplant Recipe: Easy Appetizer

    This grilled eggplant is marinated in olive oil, balsamic vinegar, and herbs, then grilled to perfection. Such an easy appetizer recipe!
    5 from 1 vote
    Print Save RecipeSaved! Pin Rate
    Course: Appetizer or Vegetable Side
    Cuisine: Italian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Marinating Time:: 45 minutes minutes
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 8 servings
    Calories: 165kcal
    Author: Maria Vannelli RD
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    Ingredients

    Eggplant:

    • 2½-3 pounds Italian or globe eggplant approx 1.2 kg in total
    • salt

    Marinade:

    • ½ cup olive oil extra virgin
    • ¼ cup balsamic vinegar
    • 4 cloves garlic cloves fresh, minced or pressed
    • 2 teaspoons oregano dried leaves
    • salt and pepper to taste

    Garnish:

    • Italian parsley fresh, chopped
    • grilled red hot chili peppers optional

    Instructions

    Prep the eggplant:

    • Wash 2 whole eggplants, about 2½-3 pounds, under cool running water. Dry with a tea towel. There’s no need to peel or seed the eggplant for this recipe. 
    • Trim the top. Then, using a sharp knife, slice the eggplant in half. Lay it flat on your cutting board and cut it lengthwise into ¼-inch thick half moons. Transfer the slices to a colander set over a bowl and sprinkle the eggplant slices with kosher salt.
    • Allow at least 30 minutes for the salt to draw out any extra moisture from the sliced eggplants.
    • Then, remove the eggplant slices from the colander and place them on paper towels. Gently pat dry the top with another paper towel. You can also use a tea towel. 
    • Transfer the slices of eggplant to a large shallow bowl.

    Combine with marinade and grill:

    • In a small bowl or mason jar, whisk together the ingredients for the marinade.
    • Pour the prepared marinade over the eggplant slices. Gently toss to coat all of the eggplants in the mixture. Allow the eggplant to marinate for at least 15 minutes at room temperature, tossing a few times.
    • Preheat your grill to medium-high heat, about 375-400°F or 190-205° C.
    • Grill the eggplant slices on each side for 3-4 minutes, flipping only once. Grill until they’re slightly charred around the edges and tender when pierced with a fork.
    • Remove from grill and transfer to a serving dish. Garnish with fresh chopped Italian parsley and grilled red hot chili peppers (optional).
    • Serve and enjoy!
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    • To ensure that your eggplant slices cook uniformly, ensure they’re all cut to the same thickness.
    • Allow the eggplant to marinate in the vinaigrette for at least 15 minutes. This allows the flavors to penetrate the eggplant.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 165kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 5mg | Potassium: 346mg | Fiber: 4g | Sugar: 6g | Vitamin A: 41IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg
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    Filed Under: Appetizers, Side-Dish and Vegetables

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Val

      October 16, 2022 at 7:33 pm

      5 stars
      I made these grilled eggplant for an appetizer platter and they were so good!
      Thanks so much for sharing Maria!

      Reply
      • Maria

        October 16, 2022 at 7:52 pm

        My pleasure Val! Thanks for sharing!

        Reply

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    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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