Grilled Eggplant

Grilling is far and away my favorite way to cook eggplant. The sturdy vegetable is naturally well-suited to the grill, as it doesn’t run the risk of falling through the grates and becomes even meatier in flavor after taking on grill marks. Plus, eggplant’s mild flavor means it takes well to just about any seasoning you throw at it. 

Here’s the simplest way to grill eggplant to enjoy as a quick summer side dish and beyond (think: sandwiches, pastas, or even as the main affair with creamy burrata and crusty bread). 

I keep it simple with salt, red pepper flakes, garlic, and finely chopped fresh oregano, whose earthy flavor pairs excellently with eggplant, but feel free to lean into your own taste. 

If you don’t want a spicy kick, leave out the red pepper flakes. Swap oregano for another hardy herb like rosemary, thyme, or sage, or leave it out completely and try a teaspoon of a dried spice instead, like smoked paprika, garam masala, ground cumin, or za’atar. If you’re out of fresh garlic, replace it with a 1/2 teaspoon garlic or onion powder.

One thing I don’t recommend skipping completely is the finishing drizzle of vinegar. A splash of balsamic over the tender eggplant brightens it and ties all the flavors together. You have flexibility here, too, though. Try sherry vinegar, red wine vinegar, or lemon or lime juice instead.

There’s one secret to grilling eggplant that’s important to remember: Use more oil than you might think. 

While a light drizzle of olive oil is all you need when grilling other vegetables like asparagus or broccoli, eggplant requires more in order for it to become silky in texture and wonderfully charred. One-third cup olive oil is just the right amount to generously coat a medium, sliced eggplant without making it become greasy. 

Read more: 5 Mistakes to Avoid When Cooking Eggplant

This is a simple summer side dish I will happily turn to again and again, but eggplant’s versatility means that it’s only the start. 

• Shingle it with slices of tomatoes and fresh mozzarella for a heartier take on caprese salad.
• Chop it and toss with your favorite pasta shape and pesto sauce.
• Slide it into a split pita with hummus, chopped cucumber, and tomato.
• Serve it with burrata or a big scoop of ricotta, drizzle it with hot honey, and serve with crusty bread.
• Use it as a pizza topping.
• Chop it finely and toss with finely chopped olives, roasted peppers, and parsley for a salsa of sorts.