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Tips for the Best Grilled Eggplant

Tips for the Best Grilled 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
Prep Time 2 hours
Cook Time 7 minutes
Total Time 2 hours 7 minutes
Servings 4 servings
Calories 245kcal
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 so they are not overlapping.  Brush with olive oil and sprinkle with a kosher salt.  Turn over and repeat.
  • Add another layer of paper towels and repeat the oil and salt process.  Repeat this step again if there is additional eggplant.  Top the final layer of eggplant with a layer of towels.
  • 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.
  • Heat the grill on medium heat (about 300°F).  Grill eggplant slices 5 to 7 minutes each side.


Calories: 245kcal | Carbohydrates: 20g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Sodium: 7mg | Potassium: 787mg | Fiber: 10g | Sugar: 12g | Vitamin A: 79IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg