Marinated Grilled Eggplant Recipe: Easy Appetizer

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 gives the eggplant a chance to absorb all the flavors before its grilled to perfection. A delicious and easy appetizer that can be enjoyed any time of the year.

Jump to:

• Introduction
• 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
• Recipe

Introduction

Eggplants or aubergines are versatile ingredients that can be grilled, baked, roasted, 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 sottolio, an eggplant preserved in olive oil, and melanzane sott’aceto, an eggplant preserved in vinegar.

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?

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. 

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

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 for at least 15 minutes at room temperature, tossing a few times.

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! 

FAQ

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:

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

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 the 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!

★★★★★ 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