If you’re intimidated by grilling eggplant, don’t be. I’ll show you how to grill eggplant using a few easy techniques for foolproof results (you can use a grill pan if you don’t have an outdoor grill!). Serve the eggplant on its own, or transform it into the ultimate eggplant salad featuring crunchy fennel, creamy feta cheese, pine nuts and mint. It’s a side dish that’s sure to steal the show.
Grilled eggplant
My favorite way to cook eggplant is to grill it. It turns smoky and tender with a silky texture. However, grilling eggplant is notoriously fickle, as it can result in slices that are burned on the outside but raw in the middle, or, conversely, slices that fall apart and stick to the grill. Not any more!
How to grill eggplant
- Cut a globe eggplant into ¼- to ½-inch slices (if you're using a long thin eggplant, such as a Japanese eggplant, cut it in half lengthwise). Brush the slices with olive oil on both sides. The oil will absorb into the eggplant, but it will still prevent sticking and will also contribute to flavor. If you didn’t salt your eggplant (see the FAQs below), season the slices now.
- For additional flavor, you can drizzle the slices on both sides with a touch of balsamic vinegar. This is optional but will lend a bit of sweetness to the eggplant, which I love.
- Before grilling the eggplant, be sure to clean and oil the grill grates (if using a grill pan, spritz it with cooking spray). This will prevent sticking. Grill the slices over medium-high heat until grill marks form on both sides, about 2-4 minutes per side. At this point the slices might not be cooked all the way through in the center, and that’s okay!
- Transfer the grilled eggplant slices to a baking sheet, and cover it tightly with foil. This is an important step, allowing the eggplant to steam and cook through, turning tender and silky.
- Serve the eggplant slices on their own, or transform them into this eggplant salad!
Eggplant salad
This eggplant salad is a welcome departure from the predictable green salads and grilled vegetables of the season. The grilled eggplant is topped with lemony shaved fennel, crumbled feta, buttery pine nuts and a spatter of fresh mint. It's simple but unique and has been known to outshine the main dish!
Make ahead eggplant salad
The salad is especially great for entertaining, as you can make all of the components ahead of time. The dressing can be whisked together a few days ahead, and the eggplant can be grilled and left at room temperature for several hours. You can even shave the fennel a few hours ahead—just top it with damp paper towels and refrigerate it (a mandoline makes quick work out of shaving the fennel, but you can use a sharp knife). Once you’re ready to eat, all you have to do is toss the fennel with the dressing and assemble.
FAQs
No! You don’t have to soak eggplant before grilling.
If you have a really fresh eggplant, which will have taut, shiny skin and will feel heavy for its size, there’s no need to salt it before cooking. However, if your eggplant isn’t so fresh (it will be a bit soft in places with duller, sometimes wrinkled skin), I recommend salting the slices before cooking. Salting the eggplant draws out moisture and bitterness (which is more prevalent in older eggplants) and will make the slices firmer on the grill (I include instructions in the recipe).
If you’re using common globe eggplants (pictured in this post), it’s best to cut them crosswise into ¼- to ½-inch slices. Slicing the eggplant crosswise will make it easier to flip the slices on the grill and prevent sticking. However, for small and/or thin eggplants (such as Japanese eggplants), trim the ends and cut them in half lengthwise. Follow the same instructions below, starting the eggplants cut-sides-down on the grill.
Tips for this recipe:
- You can grill the eggplant on an outdoor grill or on the stovetop in a grill pan.
- Be sure to clean and oil the grill grates before cooking the eggplant to prevent sticking (if using a grill pan, spritz it with cooking spray).
- Brushing the eggplant slices with olive oil will help prevent sticking and will also contribute to flavor. A pastry brush makes it easy.
- Drizzling the eggplant with balsamic vinegar provides a hint of sweetness that pairs wonderfully with the smoky flavor.
- The secret to tender, silky eggplant slices is to cover them with foil when they come off the grill. This will allow them to steam and cook through.
- The grilled eggplant can be served warm or at room temperature (or even cold!).
- A mandoline makes it really easy to shave the fennel into thin slices (use a sharp knife if you don't have one).
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Healthy grilled recipes to try:
- Perfect Grilled Pork Chops
- Grilled Tomato Panzanella Salad
- Grilled Romesco Crostini
- Grilled Chicken Paillard
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Get the recipe!
Grilled Eggplant Salad with Fennel & Feta
Equipment
- Grill or Grill Pan
Ingredients
Grilled Eggplant
- 1 large or 2 small Italian eggplants (about 2 pounds), cut crosswise into ¼-inch slices
- ¼ cup extra virgin olive oil, divided
- Salt and freshly ground black pepper
- 1 tablespoon balsamic vinegar
Salad
- 3 tablespoons fresh lemon juice
- 1 small garlic clove, grated
- ¼ cup extra virgin olive oil
- 2 medium fennel bulbs, trimmed
- ½ cup crumbled feta cheese
- 3 tablespoons toasted pine nuts
- ¼ cup coarsely chopped fresh mint
Instructions
Grill the eggplant
- Preheat a grill to medium-high heat.
- Brush the eggplant on both sides with the olive oil, and season with salt and pepper. Drizzle the balsamic vinegar over top and rub or brush to roughly coat (it doesn’t have to be perfect).
- Clean and oil the grill grates. Grill the eggplant, covered, for 2-4 minutes, or until grill marks form on the bottom. Flip the slices; cook until grill marks form on the other side and the eggplant is mostly tender, about 2-4 minutes (it might not be cooked all the way through, and that’s okay!). Transfer the slices to a baking sheet or dish, and cover tightly with foil. Let sit for 5-10 minutes to steam, then uncover. Do Ahead: The grilled eggplant can sit out at room temperature for up to 6 hours, or it can be refrigerated for up to 3 days.
Make the salad
- Place the lemon juice in a small bowl or jar and add the grated garlic. Season with salt and pepper. Pour in the olive oil and whisk or shake to combine. Do Ahead: The dressing can be refrigerated for up to 5 days. Bring to room temperature before using.
- Cut the fennel bulbs crosswise into paper-thin slices using a mandoline or sharp knife. Transfer the fennel to a large bowl, and toss it with the dressing to coat. Season with salt and pepper.
- Arrange the eggplant slices on a platter, and pile the fennel salad over top (drizzle any dressing from the bottom of the bowl over top). Garnish with the feta, pine nuts and mint. Serve!
Notes
- You can grill the eggplant on an outdoor grill or on the stovetop in a grill pan.
- Be sure to clean and oil the grill grates before cooking the eggplant to prevent sticking (if using a grill pan, spritz it with cooking spray).
- Brushing the eggplant slices with olive oil will help prevent sticking and will also contribute to flavor. A pastry brush makes it easy.
- Drizzling the eggplant with balsamic vinegar provides a hint of sweetness that pairs wonderfully with the smoky flavor.
- The secret to tender, silky eggplant slices is to cover them with foil when they come off the grill. This will allow them to steam and cook through.
- The grilled eggplant can be served warm or at room temperature (or even cold!).
- A mandoline makes it really easy to shave the fennel into thin slices (use a sharp knife if you don't have one).
Christi Sizemore Behrend says
Thanks Nicki! Always good to have a good eggplant recipe as we get a ton in the summer.Sounds good! I never knew my brother could make eggplant parmesan! I guess he saved it for his special ladies back in the day. Also, a lot of women find that their babies like whatever they ate while they were pregnant. For example, I ate lots of fried eggs with Joey, He loves them, Sam hates them. So if you ate eggplant frequently with Juniper, that might be why she likes it. Looking forward to trying this! 🙂
Nicki Sizemore says
Hi Christi! I totally agree - I craved broccoli when pregnant with Juniper, and now she loves it (while it took Ella six years to learn to like it)! So amazing how we start to affect their palates in utero!