Best Grilled Eggplant Recipes
Top Rated Grilled Eggplant Recipes
Eggplant turns smoky on the outside, creamy on the inside when grilled. Topped with tangy, briny feta and a bit of cucumber for crunch, this is a great side dish to serve with a Greek-inspired meal.
Vegetarian burgers don’t need to be dry and dull: Fill your burger bun with grilled eggplant and halloumi for a healthier, tasty summer barbecue option.This recipe is courtesy of The Healthy Haven Blog.
Grill all your vegetables this summer: There’s no better way to make a tasty salad.This recipe is courtesy of Whole Foods Market.
The great thing about this Provençal-style recipe is that it’s a lot lighter than most cannelloni recipes you see. No baking required; the filling is just a small serving of ricotta and mascarpone cheese, and the sheets are lightly greased in olive oil. The only real decadent part is the lobster jus, but trust us, it’s worth it.
Charred eggplant and fresh goat cheese are one of our favorite salad combinations.This recipe is courtesy of Food Network.
The grill brings out eggplant’s best flavors in this colorful summer salad
Eggplant takes to grilling like perhaps no other vegetable I know. The spongy flesh soaks up smoke flavor from a charcoal or wood fire and turns buttery without the use of much oil, which eggplant usually devours.
Try to grill thin eggplant slices and you’re in for heartache they go from lightly charred to incinerated in the blink of an eye. You’ve got much more wiggle room if you keep it whole, the way I do when making baba ghanouj or other spreads, or almost whole, as with this recipe for a grilled eggplant salad that’s destined to become a summertime go-to.
It’s from Leela Punyaratabandhu’s beautiful new book, “Flavors of the Southeast Asian Grill” (Ten Speed Press, 2020), which celebrates the roadside barbecue dishes of her native Thailand and its neighbors. She wisely insists that the key to success here is to use long, slender Japanese eggplant, which has very little of the bitterness that turns some people off one of my favorite vegetables. You halve them lengthwise, grill them for a few minutes, then cut into chunks, layer over a coconut-milk dressing and top with peanuts, fried shallots, mint and red-pepper flakes.
Summer Fest: Grilled Eggplant Recipes
We’re teaming up with food and garden bloggers to host Summer Fest 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Today, we’re exploring eggplant.
A quick search on the Internet for eggplant recipes will quickly result in one Parmigiana recipe after another. While I can't help but love that fried, cheesy dish -- especially Alex Guarnaschelli's version -- there are numerous recipes that feature this purple, pear-shaped berry in lighter ways, especially on the grill, which will keep your kitchen cool during the summer months.
Ideal for entertaining or just a simple weeknight side, Giada's Grilled Eggplant and Goat Cheese Salad (pictured above) is ready in less than 20 minutes and makes for a stunning presentation. Grilled eggplant is tossed with olive oil, pine nuts, chopped mint and basil with crumbled goat cheese. Not a fan of goat cheese? Try her Eggplant and Asparagus Napoleons that are layered with ricotta cheese, fresh basil, lemon and asparagus spears.
If you need a cheese-free dish to pair with grilled steak or chicken, try Bobby's Farro Salad With Grilled Eggplant, Tomatoes and Onion. If you've never cooked with farro before, it's a cereal grain that belongs to the wheat family and has a chewy structure and a rich, nutty flavor. Bobby combines his farro with bold flavors from red onions, baby eggplants and fresh dill a sherry vinaigrette brings the dish together.
Editor's Note: When buying, look for smaller varieties -- they usually have a sweeter flavor and a thinner skin.
Talk to us: What’s your favorite way to eat eggplant? Tell us in the comments or join the conversation on Twitter at #cookingwith.
More eggplant recipes from family and friends:
Using Whole Grilled Eggplant
Once the eggplant has collapsed, it is ready to be incorporated into recipes, or simply served cut in half, either drizzled with a fruity olive oil and sprinkled with coarse salt, or eaten with a complementary sauce. But first, cool the eggplant so it is easy to handle, then cut in half and let the pieces sit on a rack over a baking sheet for up to 30 minutes to allow any excess water to drain. Now you are ready to use the delicious eggplant halves or incorporate the creamy flesh into dips or other recipes.
The supremely tender flesh inside a whole grilled eggplant is perfect for scooping out of the skin and whirling into classic Baba Gannouj, a delicious eggplant dip that's ideal with pita bread, crisped up pita chips, carrot sticks, and other raw veggies. It is also the key ingredient in melitzanosalata, a Greek eggplant dip with tomato. Or, use it as a cooling element alongside spicy food or grilled meats in this eggplant raita, where the tender eggplant is mixed with a bit of chopped onion, chopped tomato, a little garlic and spice, and a dollop or more of yogurt.
- 4 medium tomatoes (1 1/2 pounds total), halved
- 1 shallot, halved lengthwise
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 2 large eggplants (2 pounds total), cut lengthwise into 1-inch planks
- 1 pound fresh salted mozzarella, sliced into 1/4-inch rounds
- 1/4 cup thinly sliced fresh basil leaves
- 1 loaf rustic bread, such as ciabatta, for serving
Preheat grill to medium-high. Brush cut sides of tomatoes and shallot with 1 tablespoon oil. Grill, cut-side down, until charred in spots, 4 to 5 minutes. Flip and continue cooking until vegetables soften slightly, 2 to 3 minutes more. Transfer to a cutting board. When cool enough to handle, roughly chop and transfer to a bowl season with salt and pepper.
Brush both sides of eggplants with remaining 3 tablespoons oil season with salt and pepper. Grill, turning once, until lightly charred in places and almost tender, 4 to 5 minutes per side. Transfer to a plate.
Top eggplants with mozzarella. Return to grill and cook, covered, until cheese melts, 1 to 2 minutes. Top evenly with tomato mixture, sprinkle with basil, drizzle with oil, and serve with torn rustic bread.
Smoky Grilled Eggplant
Baba ganoush is quickly becoming my favorite dip, eggplant dishes are the first thing I order at Mediterranean restaurants, and Eggplant Parmesan is basically my love language.
Yet I have neglected to share a recipe for eggplant in its simplest form: grilled – which is, perhaps, the quickest and most flavorful ways to prepare it. Shall we?
This recipe requires just 9 ingredients and 20 minutes to prepare. The first step it to cover the eggplant in some coconut aminos (or tamari) and a little oil to infuse flavor and prevent sticking when grilled.
Then comes the spice blend! I favor smoky flavors like cumin, paprika, and cayenne for eggplant. Coriander adds a little herbal quality, while salt and garlic powder add a kick of flavor.
Once it’s well seasoned, all that’s left to do is grill. I prefer a grill pan for ease, but an actual grill is the real deal and provides better flavor. I like placing something heavy on top of the eggplant while grilling – like a cast-iron skillet – to press the eggplant into the grill to get more pronounced grill marks.
We hope you LOVE this eggplant! It’s:
Quick + Easy to make
This would make the perfect appetizer or side to practically anything Mediterranean-inspired. We love adding it to dishes like our Traditional Vegan Falafel, Greek Goddess Bowl, Ultimate Mediterranean Bowl, Garlicky Kale Salad with Crispy Chickpeas, and Chickpea Shawarma Wrap.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
- Preheat grill or a grill pan to medium heat.
- Cook until eggplant just begins to soften, 3-5 minutes per side.
- Remove from heat.
Spoon on ricotta cheese, top with parsley and balsamic drizzle (prepare as instructed in the recipe card below). Serve warm.
- 1 pound plum tomatoes, chopped
- 4 tablespoons extra-virgin olive oil, divided
- 2 teaspoons chopped fresh oregano
- 1 clove garlic, grated
- ½ teaspoon ground pepper
- ¼ teaspoon crushed red pepper
- ½ teaspoon salt
- 1 ½ pounds eggplant, cut into 1/2-inch-thick slices
- ½ cup chopped fresh basil
- 8 ounces whole-wheat penne
- ¼ cup shaved ricotta salata or crumbled feta cheese
Put a large pot of water on to boil. Preheat grill to medium-high.
Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and salt in a large bowl.
Brush eggplant with the remaining 1 tablespoon oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Let cool for 10 minutes. Chop into bite-size pieces and add to the tomatoes along with basil.
Dean shares recipe for Grilled Eggplant Parmesan
WGN Entertainment Reporter Dean Richards is sharing social distancing comfort food recipes.
Today, Dean shares easy recipe for Grilled Eggplant Parmesan.
For the Sauce:
- 1 can peeled tomatoes (400 grams)
- 2 tablespoons olive oil
- 1-2 cloves garlic minced
- 1/4 teaspoon salt
- pinch of hot pepper flakes if desired
- 1/2 teaspoon oregano
- 5 leaves fresh basil chopped
- 1/4 cup water
- 2 cans (14.5 oz.) of diced tomatoes
- 2 jars (24 oz.) pasta sauce of choice
- 2 tablespoons olive oil
- 1-2 garlic cloves minced
- 1 cup diced onion (I like Vidalia onions best)
- ½ teaspoon, oregano
- salt, pepper to taste
- pinch of hot pepper flakes
For the layers:
- 2-3 medium eggplants (Globe or medium sized eggplant “layer” best)
- 3/4 cup Parmesan cheese
- ¾ cup seasoned bread crumbs
- 1 1/2 cups firm mozzarella shredded
1. If you are using the Italian or Globe eggplant then slice the eggplant into 1/4 inch slices and place in a bowl, sprinkle with approximately 1 teaspoon of salt and let sit for about 15-20 minutes. Then drain but do not rinse.
2. In a medium pot add olive oil, tomatoes, garlic, hot pepper flakes, oregano, salt and basil leaves and water, stir to combine, squish the tomatoes with a fork occasionally. Simmer on medium heat until thickened and most of the water has evaporated.
3. Grill the eggplant over a medium direct heat until soft but not mushy.
4. In an 8 x 6 inch baking dish, spread a little sauce, then make about 3 or 4 layers starting with the grilled eggplant, top with sauce, shredded mozzarella cheese sprinkle with Parmesan cheese, continue for the remaining layers, the last layer top with Parmesan cheese and break crumbs. Place pan over indirect heat (on the grill or in a 350 degree oven) for 25-30 minutes until everything is melted and browned. Let sit 5 minutes before serving.
Serving Suggestions for Grilled Vegetables
Because they are just as delicious served warm or at room temperature, grilled veggies are an entertainer’s dream dish. Serve the grilled vegetables along any side just as they are, or consider adding a simple topping or sauce, like:
- Sprinkle veggies with shredded parmesan cheese or crumbled feta or goat cheese
- Drizzle with garlicky chimichurri sauce,creamy avocado salsa verde, or balsamic glaze
- Add a dollop of homemade basil pesto or arugula pesto
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.