Grilled Eggplant Recipe with Marinade

This grilled eggplant recipe makes tender, smoky eggplant that’s never soggy or bitter. Marinated in olive oil, balsamic vinegar, and herbs before grilling.

This grilled eggplant recipe is a must-try for grilled vegetable lovers!

First, salt the eggplant to draw out excess moisture, then marinate it in olive oil, balsamic vinegar, garlic, and oregano before grilling until tender and lightly charred.

As a retired dietitian, I love that eggplant grills up rich and satisfying with almost no effort beyond a good marinade and a hot grill.

It’s naturally low in calories, high in fiber, and takes on flavor beautifully, which is exactly why it’s earned a permanent spot on my table, not just a once-a-year appearance.

Jump to:

• Quick Overview
• Why You’ll Love this Recipe
• What You’ll Need
• How to Prep and Salt the Eggplant
• How to Make the Marinade
• How to Grill the Eggplant
• Tips for Perfectly Grilled Eggplant
• Serving Suggestions
• FAQ
• More Eggplant Recipe You’ll Love
• Recipe Origins
• Recipe

Quick Overview

• Prep Time: 10 minutes
• Cook Time: 30 minutes (plus 45 minutes marinating)
• Total Time: 1 hour 25 minutes (includes marinating)
• Yield: 8 servings
• Method: Salted and drained to prevent bitterness, marinated in olive oil and balsamic vinegar, then grilled over direct high heat
• Special Touch: A balsamic vinegar and garlic marinade instead of a plain oil
  brush, which is what makes this version stand out on the grill
• Dietary Note: Naturally vegan, gluten-free, and dairy-free as written
• Serving Suggestions: Serve on an antipasto platter, in a sandwich, or as a side with grilled chicken or fish.

Why You’ll Love this Recipe

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?

What You’ll Need

• Eggplant. Look for ones that are firm with tight, glossy skin, this is what turns tender and smoky on the grill.
• Extra virgin olive oil. The backbone of the marinade, and what keeps the eggplant from drying out over direct heat.
• Balsamic vinegar. Adds tang and helps the marinade cling to each slice.
• Garlic. Minced fine so it distributes through the marinade instead of burning on the grill.
• Dried oregano. A classic pairing with balsamic and olive oil in Southern Italian cooking.
• Kosher salt. Used twice, first to draw out excess moisture from the eggplant, then again to season the marinade.
• Black pepper. Freshly ground into the marinade for a little bite.
• Chili flakes. Optional, for a touch of heat, easy to leave out.
• Fresh Italian parsley. Chopped and added just before serving.

How to Prep and Salt 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.

How to Make the 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)

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.

How to Grill 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! 

Tips for Perfectly Grilled Eggplant

• Eggplant needs more oil than most grilled vegetables. A light drizzle will leave it dry and leathery. The recipe for the marinade is perfect to fully coat each side.
• Salting and draining isn’t optional if you want to avoid a bitter or watery result. It really is the single biggest difference-maker.
• Slice evenly (¼-inch) so pieces cook at the same rate.
• Let the eggplant marinate for at least 15 minutes so the flavors have time to penetrate.
• Eggplant is done when it’s fork-tender with good char marks, not just browned on the surface - usually 3-4 minutes per side over medium-high heat.

Serving Suggestions

This marinated grilled eggplant is as versatile as it is delicious. Here are a few of my favorite ways to enjoy it:

• As an appetizer: Arrange slices on a platter, drizzle with extra olive oil, and garnish with fresh parsley. Perfect for an antipasto spread.
• In a sandwich: Layer grilled eggplant with marinated mozzarella, roasted red peppers, hot pepper spread and basil pesto inside fresh focaccia.
• As a side dish: Pair with grilled chicken, fish, or a simple lemon pasta for a light Mediterranean meal.
• On pizza: Makes a great topping for a vegetarian pizza, along with mozzarella and fresh basil.
• In pasta dishes: Toss chopped grilled eggplant into your favorite pasta for a light summer dish.

FAQ

More Eggplant Recipe You’ll Love

If you enjoyed this recipe, here are a few more eggplant dishes worth trying.

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!

★★★★★ 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!

Recipe

I originally published this post on September 12, 2022, and republished it on September 10, 2026, with updated content.  Thanks for sharing!