Grilled Eggplant

grilled eggplant on a platter

The Spruce / Abby Mercer

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings
Yield: 1 eggplant
Nutrition Facts (per serving)
208 Calories
11g Fat
29g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 208
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 29g 11%
Dietary Fiber 8g 28%
Total Sugars 11g
Protein 3g
Vitamin C 5mg 23%
Calcium 24mg 2%
Iron 1mg 5%
Potassium 399mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're a grilling enthusiast when it's warm or have an indoor grill, you'll know that there is no better side dish to all sorts of meals than grilled vegetables. Easy, quick, and very versatile, grilled vegetables pair well with varied main dishes, from eggs to meats, pasta, or BBQ. Our easy recipe for grilled eggplant makes a delicious hot side dish that can be a side to meats, vegan proteins, or the stuffing for vegetarian sandwiches, wraps, or lasagnas. A simple glaze of olive oil, balsamic vinegar, and herbs gives the eggplant a subtle caramelized flavor that is wonderful when grilled, as the charred parts of the eggplant slices boldly carry these flavors onto your plate. Ready in less than 30 minutes, this is a great side dish to any meal you're planning and keeps well in the fridge when drizzled with some olive oil to prevent it from drying up.

Eggplant is a nutritional powerhouse. Low in calories and rich in antioxidants and vitamins, eggplants are often overlooked by home cooks who feel that cooking them might be very difficult. The truth is that cooking eggplant isn't harder than cooking a zucchini, as it's beautiful when roasted, grilled, sauteed, or stewed. One large eggplant—close to 550 grams in weight—like the one you'd be using for our recipe has barely 137 calories, but 16 grams of fiber, and just 32 grams of carbohydrates total. Eggplants come in many varieties and you can use any type you want for this recipe, but it makes for an easier preparation to buy a large globe eggplant. That said, many other delicious varieties can also be used, like Rosa Bianca, white, or Japanese. When buying eggplants, choose the fruits that have smooth and shiny skin, without blemishes or dark spots, and that feel heavy for their size.

This easy grilled eggplant makes a delicious salad when paired with fresh mozzarella di buffalla, tomatoes, and basil, and is also a great sandwich filling alongside strong cheeses and herbs. For a vegan and vegetarian antipasto, slice the grilled eggplants and drizzle with olive oil, serving them alongside roasted peppers, olives of any variety, grilled zucchinis and tomatoes, and a loaf of fresh bread.


  • 1 large eggplant

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 2 cloves garlic , very finely minced

  • 1 pinch thyme, fresh or dried

  • 1 pinch basil fresh or dried

  • 1 pinch dill, fresh or dried

  • 1 pinch oregano, fresh or dried

Steps to Make It

  1. Gather the ingredients.

    Grilled Eggplant ingredients

    The Spruce / Abby Mercer

  2. Heat the grill to medium-high

    heated grill

    The Spruce / Abby Mercer

  3. When the grill is hot, slice eggplant about 1/2-inch thick.

    eggplant slices on a cutting board

    The Spruce / Abby Mercer

  4. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture.

    eggplant brushed with balsamic sauce mixture

    The Spruce / Abby Mercer

  5. Place eggplant on the hot preheated grill.

    eggplant cooking on the grill

    The Spruce / Abby Mercer

  6. Grill the eggplant for about 10 to 15 minutes, turning and basting occasionally.

    Grilled Eggplant on the grill

    The Spruce / Abby Mercer

Article Sources
The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Eggplant, Raw. FoodData Central. United States Department of Agriculture.