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How to Grill Eggplant

Tender, flavor bursting grilled eggplant is easy make with just a little bit of love.
Course Side Dish
Cuisine American
Keyword eggplant sides, grilled eggplant, grilled vegetables
Prep Time 2 hours
Cook Time 7 minutes
Total Time 2 hours 7 minutes
Servings 4 servings
Calories 159kcal
Author Lauren


  • 3 small or 2 medium size eggplants
  • cup extra virgin olive oil
  • kosher salt


  • Remove each end of the eggplant.  Remove the skin with a vegetable peeler.
  • Slice the eggplant lengthwise in ¼" to ½" slices.
  • Line a large cutting board or cookie sheet with paper or kitchen towels.  Arrange eggplant in a single layer and sprinkle with salt.
  • Add another layer of paper or linen towels and repeat the process.  Repeat this step again if there is additional eggplant.  Top the final layer of eggplant with another towel.
  • Place another cutting board or cookie sheet on top of the last layer and weigh it down using weights or heavy cans.  Let sit for 30 minutes minimum to 2 hours or even overnight.
  • Heat the grill on medium heat (about 300-400°F).  Drizzle the eggplant with olive oil and season with cracked pepper or any seasoning you desire. Grill eggplant slices 5 to 7 minutes each side.


  • Because the eggplant has already been salted and is thinly sliced, it does not need to be salted again before grilling.  However, you can use any seasoning blend you prefer if you want to give the eggplant a specific pop of flavor.
  • You can slice the eggplant in circles if that's your preference!  I've found slicing the long way is the easiest and tastiest method for me!


Calories: 159kcal | Carbohydrates: 1g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 1mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg