Eggplant turns silky and smoky on the grill. Learn how to prepare it so it cooks through without drying out.
What you'll need
Eggplant, oil, and salt. Eggplant is like a sponge, so it needs a decent coating of oil to grill well and turn silky rather than dry. Slicing it into rounds or planks of even thickness helps it cook uniformly.
Step by step
- Slice the eggplant into even pieces.
- Some cooks salt the slices and let them sit briefly to draw out moisture, then pat dry — this can improve texture.
- Brush both sides with oil and season.
- Grill over medium-high heat, letting each side develop grill marks and soften, turning once.
- It is ready when the flesh is tender and creamy all the way through.
Tips for best results
Do not skimp on the oil — under-oiled eggplant turns leathery. Make sure it cooks fully; properly grilled eggplant is soft and silky, never squeaky or firm in the middle. Even slices grill more predictably than uneven ones.
Related guides
Recipes to try
- Mediterranean Grilled Eggplant with Smoky Paprika
- Moroccan Spiced Grilled Eggplant with Garlic Butter
- Mediterranean Grilled Eggplant with Tahini Lemon Sauce
- Mediterranean Grilled Eggplant with Tahini Lemon Drizzle
- Moroccan Spiced Grilled Eggplant with Tahini Lemon Sauce
- Mediterranean Grilled Eggplant with Lemon Herb Sauce
- Moroccan-Spiced Grilled Eggplant with Lemon Herb Couscous
- Moroccan Spicy Chili Roasted Eggplant with Chickpeas
- Moroccan Spiced Grilled Eggplant with Tahini Lemon Drizzle
- Moroccan Spiced Eggplant and Chickpea Stew
- Moroccan Spiced Chickpea and Eggplant Skillet
- Moroccan Spicy Chili Grilled Eggplant
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