If grilling eggplant seems intimidating, don’t worry — it’s simple once you know a few reliable techniques. You can use an outdoor grill or a stovetop grill pan and achieve tender, smoky slices every time. Serve the eggplant as a side or turn it into a standout Grilled Eggplant Salad with crunchy fennel, creamy feta, toasted pine nuts and fresh mint.
Grilled eggplant
Grilling is my favorite way to prepare eggplant: it develops a smoky flavor and a silky, tender texture. The challenge is getting the slices cooked through without burning or having them stick to the grates. Follow the steps below and you’ll get consistent, delicious results.
How to grill eggplant
- Trim and slice a globe eggplant into 1/4- to 1/2-inch rounds. If using long thin varieties (like Japanese eggplant), halve them lengthwise. Brush both sides of the slices with olive oil to prevent sticking and to add flavor. If you didn’t salt the eggplant earlier, season the slices now.
- Optional: drizzle a little balsamic vinegar on both sides for a touch of sweetness that balances the smoke.
- Clean and oil the grill grates (or spritz a grill pan with cooking spray) to prevent sticking. Grill the slices over medium-high heat until grill marks form, about 2–4 minutes per side. They may not be fully cooked through yet — that’s fine.
- Move the grilled slices to a baking sheet and cover tightly with foil. Let them rest for 5–10 minutes so they steam and finish cooking. This step yields tender, silky eggplant.
- Serve the eggplant as-is, or use it as the base for a vibrant salad.
Eggplant salad
This grilled eggplant salad is a refreshing alternative to ordinary greens. Layer the smoky eggplant with thinly shaved fennel tossed in a lemon-garlic dressing, then finish with crumbled feta, toasted pine nuts and chopped mint. The result is bright, textural, and perfect for entertaining.
Make ahead eggplant salad
This salad is ideal for hosting because many components can be prepared in advance. Whisk the dressing up to several days ahead and refrigerate. Grill the eggplant earlier in the day — it can sit at room temperature for several hours or be refrigerated for up to 3 days. Shave the fennel a few hours ahead and store it wrapped with a damp paper towel in the refrigerator. When ready to serve, toss the fennel with dressing, arrange the eggplant on a platter, and top with fennel, feta, pine nuts and mint.
FAQs
Do you have to soak eggplant before grilling?
No — soaking is not necessary for grilling.
Should you salt eggplant?
If the eggplant is very fresh (firm, shiny skin, heavy for its size) you don’t need to salt it. For older or softer eggplants, salting draws out excess moisture and bitterness and helps slices hold their shape on the grill. To salt: spread slices on a sheet, sprinkle with kosher salt, let sit 10 minutes, then blot the surface with paper towels and flip to repeat on the other side. Do not add extra salt later if you used this method.
How do you cut an eggplant for grilling?
For globe eggplants, slice crosswise into 1/4–1/2-inch rounds to make flipping easier. For small or thin varieties, trim the ends and halve lengthwise, grilling cut-side-down first.
Tips for this recipe:
- You can grill outdoors or use a stovetop grill pan; either works well.
- Always clean and oil the grates or pan to prevent sticking.
- Brush slices with olive oil for flavor and to help them release from the grates. A pastry brush is handy but not required.
- A little balsamic adds a complementary sweetness to the smoky eggplant.
- Covering grilled slices with foil to steam is the key to tender, silky flesh.
- The dish is enjoyable warm, at room temperature, or chilled.
- A mandoline speeds fennel shaving, but a sharp knife works fine.
Get the recipe!
Grilled Eggplant Salad with Fennel & Feta
This salad combines perfectly grilled eggplant, lemony shaved fennel, creamy feta, toasted pine nuts and mint. It’s an elegant side that’s easy to make ahead for entertaining. If the eggplant is past peak freshness, salt the slices briefly to remove bitterness and firm them up before grilling.
Servings: 6
Prep Time: 20 mins • Cook Time: 10 mins • Total Time: 30 mins
Equipment
- Grill or grill pan
Ingredients
Grilled Eggplant
- 1 large or 2 small Italian eggplants (about 2 lb), sliced crosswise into 1/4-inch rounds
- 1/4 cup extra virgin olive oil, divided
- Salt and freshly ground black pepper
- 1 tbsp balsamic vinegar
Salad
- 3 tbsp fresh lemon juice
- 1 small garlic clove, grated
- 1/4 cup extra virgin olive oil
- 2 medium fennel bulbs, trimmed and shaved
- 1/2 cup crumbled feta cheese
- 3 tbsp toasted pine nuts
- 1/4 cup coarsely chopped fresh mint
Instructions
Grill the eggplant
- Preheat the grill to medium-high.
- Brush both sides of the eggplant with olive oil and season with salt and pepper. Drizzle with balsamic and rub to coat.
- Clean and oil the grates. Grill covered 2–4 minutes per side until grill marks appear and the slices are mostly tender. Transfer to a baking sheet, cover tightly with foil, and let steam for 5–10 minutes. The grilled eggplant can sit at room temperature up to 6 hours or refrigerate up to 3 days.
Make the salad
- Whisk lemon juice, grated garlic, salt, pepper and olive oil in a small bowl or jar. The dressing can be refrigerated up to 5 days—bring to room temperature before using.
- Shave the fennel into very thin slices and toss with the dressing. Season with salt and pepper.
- Arrange eggplant on a platter, top with the dressed fennel, and sprinkle with feta, pine nuts and mint. Serve.
Notes
Tips:
- Use either an outdoor grill or a stovetop grill pan.
- Cleaning and oiling grates prevents sticking.
- Brushing slices with olive oil adds flavor and helps release them from the grill.
- Balsamic vinegar enhances the eggplant’s natural sweetness.
- Covering grilled slices with foil to steam is the secret to a silky texture.
- The salad can be served warm, at room temperature, or chilled.
- A mandoline makes thin fennel slices quick and easy; a sharp knife works too.