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.
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.
Heat an outdoor grill for medium-high, direct heat (about 425ºF).
Meanwhile, prepare the following, adding each to the same small bowl as you complete it: Mince 2 garlic cloves. Pick the leaves from 4 sprigs fresh oregano and finely chop until you have 1 tablespoon. Add 1/3 cup olive oil, 1 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes. Stir to combine.
Trim 1 1/2 pounds eggplant and cut crosswise into 1/2-inch thick rounds. Place the eggplant slices in a single layer on a baking sheet. Brush the olive oil mixture onto both sides of the slices.
When the grill is ready, scrape the grill grates clean if needed. Place the eggplant on the grill in a single layer. Cover and cook until grill marks form on the bottom, 3 to 5 minutes. Flip the eggplant, cover, and grill until grill marks form on the second side and the eggplant is very tender, 2 to 3 minutes more. Transfer to a platter and drizzle with 1 tablespoon balsamic vinegar.
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