14 Amazing Grilled Eggplant Recipe Ideas for Summer
Nothing beats the smoky flavor of perfectly grilled eggplant on a warm summer evening. These versatile purple beauties transform into incredible dishes when kissed by flames.
From Mediterranean classics to creative appetizers, these grilled eggplant recipes will become your go-to favorites for backyard barbecues and casual dinners.
01. Marinated Vegetable Kabobs
Colorful vegetable skewers featuring tender eggplant cubes with peppers and zucchini. These kabobs are perfect for entertaining and cook quickly on the grill.
Ingredients: 2 medium eggplants, 2 bell peppers, 2 zucchini, 8 oz mushrooms, ¼ cup olive oil, 2 tablespoons balsamic vinegar, 3 cloves garlic (minced), 2 tablespoons fresh basil, 1 cup plain Greek yogurt, salt and pepper to taste.
How To Make Marinated Vegetable Kabobs
1. Cut eggplant, bell peppers, and zucchini into 1-inch cubes, keeping pieces uniform for even cooking. Thread vegetables alternately onto metal skewers with whole mushrooms, leaving small spaces between pieces for proper heat circulation.
2. Whisk together olive oil, balsamic vinegar, minced garlic, and chopped basil in a large bowl. Season with salt and pepper, then brush this basil-garlic vinaigrette generously over all skewered vegetables.
3. Preheat grill to medium-high heat and oil the grates well. Grill kabobs for 12-15 minutes, turning every 3-4 minutes and basting with remaining vinaigrette until vegetables are tender and lightly charred.
4. Serve immediately with creamy yogurt dipping sauce seasoned with salt, pepper, and a squeeze of fresh lemon juice for the perfect cooling contrast.
02. Smoky Grilled Eggplant Parmesan
Traditional eggplant Parmesan gets a smoky upgrade when prepared entirely on the grill. The flame-kissed flavor elevates this classic Italian comfort dish beautifully.
Ingredients: 2 large eggplants, 2 cups marinara sauce, 4 large tomatoes, 2 cups mozzarella cheese (shredded), 1 cup Parmesan cheese (grated), ¼ cup olive oil, 3 cloves garlic (minced), 2 tablespoons fresh basil, salt and pepper to taste.
How To Make Smoky Grilled Eggplant Parmesan
1. Slice eggplants lengthwise into ½-inch thick planks and brush both sides generously with olive oil. Season with salt and pepper, then let sit for 10 minutes to draw out excess moisture.
2. For the grilled sauce, halve tomatoes and brush cut sides with olive oil and minced garlic. Place on grill cut-side down over medium heat for 8-10 minutes until charred and softened.
3. Grill eggplant slices for 4-5 minutes per side until tender with beautiful grill marks. Meanwhile, blend grilled tomatoes with marinara sauce and fresh basil for incredible smoky flavor.
4. Layer grilled eggplant with sauce and both cheeses in a grill-safe pan. Cover with foil and grill for 10 minutes until cheese melts completely and bubbles around the edges.
03. Greek-Style Grilled Eggplant Moussaka
This lighter version of traditional Greek moussaka uses grilled eggplant slices instead of fried. Perfect for summer dining with all the comfort food appeal.
Ingredients: 3 large eggplants, 1 lb ground lamb, 1 large onion (diced), 3 cloves garlic (minced), 1 can diced tomatoes, ½ cup red wine, 2 cups béchamel sauce, 1 cup feta cheese (crumbled), ¼ cup olive oil, 2 teaspoons oregano, salt and pepper to taste.
How To Make Greek-Style Grilled Eggplant Moussaka
1. Slice eggplants lengthwise into ¼-inch thick slices and brush with olive oil. Season with salt, pepper, and oregano, then grill over medium heat for 3-4 minutes per side until tender and marked.
2. Brown ground lamb in a large skillet with diced onion and garlic until meat is cooked through. Add diced tomatoes, red wine, and oregano, then simmer for 15 minutes until sauce thickens.
3. Layer half the grilled eggplant in a baking dish, top with all the meat sauce, then remaining eggplant slices. Pour béchamel sauce evenly over top and sprinkle with crumbled feta cheese.
4. Bake at 375°F for 35-40 minutes until golden brown on top and bubbling around edges. Let rest for 10 minutes before serving to allow layers to set properly.
04. Grilled Eggplant Caprese Stack
A summer twist on classic Caprese salad featuring smoky grilled eggplant rounds. This elegant appetizer showcases the best flavors of the season beautifully.
Ingredients: 2 medium eggplants, 1 lb fresh mozzarella, 4 large tomatoes, ½ cup fresh basil leaves, ¼ cup balsamic glaze, ¼ cup extra virgin olive oil, 2 cloves garlic (minced), salt and freshly cracked black pepper to taste.
How To Make Grilled Eggplant Caprese Stack
1. Cut eggplants into ½-inch thick rounds and brush both sides with olive oil mixed with minced garlic. Season generously with salt and pepper, allowing flavors to penetrate for 15 minutes.
2. Grill eggplant rounds over medium-high heat for 4-5 minutes per side until tender with distinct grill marks. The edges should be golden and slightly caramelized for maximum flavor.
3. Slice fresh mozzarella and tomatoes into rounds similar in size to your grilled eggplant. Layer each eggplant round with mozzarella, tomato, and fresh basil leaves for beautiful presentation.
4. Arrange stacks on serving platter and drizzle with balsamic glaze and extra virgin olive oil. Finish with freshly cracked black pepper and serve immediately while eggplant is still warm.
05. Italian Herb-Crusted Grilled Eggplant
Classic Italian side dish featuring grilled eggplant with fresh basil and parsley. This traditional preparation highlights the natural flavors of summer herbs perfectly.
Ingredients: 3 medium eggplants, ½ cup fresh basil (chopped), ½ cup fresh parsley (chopped), ¼ cup extra virgin olive oil, 3 cloves garlic (minced), 2 tablespoons lemon juice, ¼ cup Parmesan cheese (grated), red pepper flakes, salt and black pepper to taste.
How To Make Italian Herb-Crusted Grilled Eggplant
1. Slice eggplants lengthwise into ½-inch planks and score the flesh in a crosshatch pattern without cutting through the skin. This helps the herbs penetrate and ensures even cooking throughout.
2. Combine chopped basil, parsley, minced garlic, olive oil, and lemon juice in a bowl. Mix in grated Parmesan and season with salt, pepper, and a pinch of red pepper flakes.
3. Brush eggplant slices generously with herb mixture, pressing it into the scored flesh. Let marinate for 20 minutes to allow flavors to develop and penetrate the eggplant.
4. Grill over medium heat for 5-6 minutes per side until tender and beautifully marked. The herbs should be fragrant and slightly charred, creating an incredible aromatic crust.
5. Transfer to serving platter and drizzle with any remaining herb oil. Serve warm as a side dish or let cool to room temperature for antipasto platters.
06. Grilled Eggplant and Goat Cheese Rollups
Elegant eggplant slices wrapped around creamy goat cheese and roasted red peppers. These sophisticated appetizers are surprisingly simple to make and always impress guests.
Ingredients: 2 large eggplants, 8 oz goat cheese (softened), ½ cup roasted red peppers (sliced), ¼ cup fresh basil leaves, 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 clove garlic (minced), salt and pepper to taste.
How To Make Grilled Eggplant and Goat Cheese Rollups
1. Cut eggplants lengthwise into ¼-inch thick slices, selecting the longest, most uniform pieces for easy rolling. Brush both sides with olive oil and season with salt and pepper.
2. Grill eggplant slices over medium heat for 3-4 minutes per side until tender and pliable but not overcooked. They should bend easily without breaking when cool enough to handle.
3. Mix softened goat cheese with minced garlic and chopped basil until smooth and creamy. Spread about 1 tablespoon of this mixture on one end of each cooled eggplant slice.
4. Place a strip of roasted red pepper on the goat cheese, then carefully roll up each eggplant slice from the filled end. Secure with toothpicks if needed.
5. Arrange rollups on serving platter and drizzle with balsamic vinegar. These can be served immediately warm or chilled for up to 4 hours before serving.
07. Thai-Style Charred Eggplant with Tofu
Authentic Thai dish featuring small round eggplants charred to perfection with seasoned tofu. The smoky flavors pair beautifully with aromatic Thai seasonings and herbs.
Ingredients: 2 lbs Thai eggplants (or baby eggplants), 1 lb firm tofu, 3 tablespoons soy sauce, 2 tablespoons fish sauce, 2 tablespoons lime juice, 2 Thai chilies (minced), 3 cloves garlic (minced), 2 tablespoons vegetable oil, ¼ cup fresh cilantro, 2 green onions (sliced).
How To Make Thai-Style Charred Eggplant with Tofu
1. Cut Thai eggplants in half and score the cut surfaces deeply. If using baby eggplants, quarter them lengthwise. Brush cut surfaces with oil and season with salt for 15 minutes.
2. Cut tofu into 1-inch cubes and marinate in soy sauce, fish sauce, and half the minced garlic for 20 minutes. This infuses the tofu with incredible umami flavor.
3. Grill eggplants cut-side down over high heat for 6-8 minutes until deeply charred and tender. The skin should be blistered and the flesh completely soft when pierced.
4. Grill marinated tofu cubes for 3-4 minutes per side until golden and slightly crispy on all surfaces. Meanwhile, whisk lime juice with remaining garlic and minced chilies.
5. Arrange charred eggplant and tofu on serving platter, drizzle with lime-chili dressing, and garnish with fresh cilantro and sliced green onions for authentic Thai flavors.
08. Athenian-Style Grilled Eggplant Salad
Traditional Greek eggplant salad with smoky grilled flavor, creamy feta, and fresh tomatoes. This Mediterranean dish captures the essence of Greek island dining perfectly.
Ingredients: 3 large eggplants, 1 cup feta cheese (crumbled), 2 large tomatoes (diced), ½ red onion (thinly sliced), ¼ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 2 cloves garlic (minced), ¼ cup fresh parsley, 2 tablespoons fresh oregano, salt and pepper to taste.
How To Make Athenian-Style Grilled Eggplant Salad
1. Grill whole eggplants over medium-high heat, turning frequently, for 25-30 minutes until skin is completely charred and flesh is very soft. The eggplants should collapse slightly when fully cooked.
2. Let grilled eggplants cool until safe to handle, then peel away charred skin and roughly chop the smoky flesh. Don’t worry about removing every bit of skin – some adds great flavor.
3. Whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper to create a bright Greek-style vinaigrette that complements the smoky eggplant beautifully.
4. Combine chopped eggplant with diced tomatoes and sliced red onion in a large bowl. Pour vinaigrette over vegetables and toss gently to coat everything evenly.
5. Let salad marinate for 30 minutes at room temperature, then top with crumbled feta and fresh parsley before serving. This tastes even better the next day.
09. Balsamic-Glazed Grilled Vegetable Medley
Colorful array of grilled vegetables featuring eggplant with a sweet balsamic glaze. This versatile side dish works beautifully with any grilled protein or as a vegetarian main.
Ingredients: 2 eggplants, 2 zucchini, 2 bell peppers, 1 red onion, 8 oz mushrooms, ¼ cup olive oil, 3 tablespoons soy sauce, 3 tablespoons balsamic vinegar, 2 tablespoons honey, 2 cloves garlic (minced), fresh thyme sprigs, salt and pepper to taste.
How To Make Balsamic-Glazed Grilled Vegetable Medley
1. Cut all vegetables into similar-sized pieces for even cooking – slice eggplant and zucchini into rounds, bell peppers into strips, onion into wedges, and halve larger mushrooms.
2. Whisk together olive oil, soy sauce, balsamic vinegar, honey, and minced garlic to create a sweet and savory marinade. Toss all vegetables in this mixture and marinate for 30 minutes.
3. Grill vegetables in batches over medium-high heat, starting with firmer vegetables like eggplant and peppers first. Cook each type until tender and beautifully caramelized with distinct grill marks.
4. Combine all grilled vegetables in a large serving bowl and drizzle with any remaining marinade. Garnish with fresh thyme sprigs and serve warm or at room temperature.
10. Mediterranean Mixed Vegetable Grill
Vibrant collection of grilled vegetables featuring eggplant with Mediterranean herbs and garlic. This colorful side dish brings the flavors of the Mediterranean to your backyard.
Ingredients: 2 eggplants, 1 red onion, 1 lb asparagus, 8 oz crimini mushrooms, 2 bell peppers, ½ cup olive oil, 4 cloves garlic (minced), 2 tablespoons fresh rosemary, 2 tablespoons fresh thyme, 2 tablespoons fresh oregano, 2 tablespoons lemon juice, salt and pepper to taste.
How To Make Mediterranean Mixed Vegetable Grill
1. Prepare vegetables by cutting eggplant into thick rounds, onion into wedges, and bell peppers into wide strips. Trim asparagus ends and halve large mushrooms for uniform cooking.
2. Create an herb marinade by combining olive oil, minced garlic, chopped rosemary, thyme, oregano, and lemon juice. This aromatic mixture infuses vegetables with incredible Mediterranean flavors.
3. Toss all vegetables in herb marinade and let sit for 45 minutes, turning occasionally to ensure even coating. The longer marination time really makes a difference in flavor.
4. Grill vegetables in order of cooking time needed – start with eggplant and peppers, add onions and mushrooms, then finish with quick-cooking asparagus for perfectly tender results.
5. Arrange grilled vegetables on a large platter and drizzle with any remaining herb oil. Serve immediately while warm, or let cool for a delicious room-temperature side dish.
11. Warm Grilled Eggplant and Asparagus Salad
Fresh salad combining warm grilled eggplant and asparagus over crisp greens with balsamic dressing. This satisfying dish bridges the gap between light salad and hearty meal.
Ingredients: 2 medium eggplants, 1 lb fresh asparagus, 4 cups romaine lettuce (chopped), 2 cups endive (chopped), 2 large tomatoes (diced), ¼ cup balsamic vinegar, ⅓ cup extra virgin olive oil, 2 teaspoons Dijon mustard, 1 clove garlic (minced), ¼ cup fresh basil, salt and pepper to taste.
How To Make Warm Grilled Eggplant and Asparagus Salad
1. Slice eggplants into ½-inch rounds and trim woody ends from asparagus spears. Brush vegetables generously with olive oil and season with salt and pepper before grilling.
2. Grill eggplant rounds for 5-6 minutes per side until tender with beautiful char marks. Grill asparagus for 3-4 minutes total, turning once, until bright green and crisp-tender.
3. While vegetables grill, whisk together balsamic vinegar, olive oil, Dijon mustard, and minced garlic to create a tangy dressing that complements the smoky vegetables perfectly.
4. Arrange chopped romaine and endive on serving plates, then top with diced tomatoes. Cut warm grilled eggplant into strips and arrange over greens with grilled asparagus spears.
5. Drizzle salads with balsamic dressing and garnish with torn fresh basil leaves. The contrast of warm grilled vegetables over cool, crisp greens is absolutely delicious.
12. Smoky Baba Ghanoush
Creamy Middle Eastern dip made with fire-roasted eggplant, tahini, and Greek yogurt. This smoky version of the classic dip is incredibly smooth and flavorful.
Ingredients: 3 large eggplants, ¼ cup tahini, ¼ cup fresh lemon juice, 3 cloves garlic (minced), ½ cup plain Greek yogurt, 2 tablespoons extra virgin olive oil, ½ teaspoon ground cumin, ¼ teaspoon smoked paprika, salt and white pepper to taste, warm pita bread for serving.
How To Make Smoky Baba Ghanoush
1. Grill whole eggplants over high heat, turning frequently, for 20-25 minutes until skin is completely charred and eggplants are very soft. The charring creates the signature smoky flavor.
2. Let eggplants cool until safe to handle, then peel away all charred skin and place flesh in a fine-mesh strainer. Let drain for 15 minutes to remove excess moisture.
3. Transfer drained eggplant to food processor and pulse briefly to break up large pieces. Add tahini, lemon juice, minced garlic, and Greek yogurt, then process until smooth and creamy.
4. Season with cumin, smoked paprika, salt, and white pepper, adjusting flavors to taste. The dip should be well-balanced with smoky, tangy, and savory notes throughout.
5. Transfer to serving bowl and drizzle with olive oil. Serve with warm pita bread, fresh vegetables, or use as a spread for sandwiches and wraps.
13. Grilled Eggplant and Pepper Dip
Robust appetizer dip featuring charred eggplant and peppers with smoky, complex flavors. This crowd-pleasing dip is perfect for entertaining and pairs beautifully with crusty bread.
Ingredients: 3 large eggplants, 4 bell peppers (mixed colors), 2 jalapeño peppers, 4 cloves garlic, ¼ cup olive oil, 2 tablespoons lemon juice, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, 2 tablespoons fresh parsley, salt and black pepper to taste.
How To Make Grilled Eggplant and Pepper Dip
1. Grill whole eggplants and all peppers over high heat until completely charred on all sides. Eggplants need 20-25 minutes total, while peppers need 12-15 minutes of constant turning.
2. Place charred peppers in a bowl and cover tightly with plastic wrap for 10 minutes. This steaming process makes skin removal much easier and keeps peppers moist.
3. Peel skin from cooled eggplants and peppers, removing as much charred exterior as possible. Roughly chop all vegetables and let drain in colander for 15 minutes.
4. Pulse drained vegetables with garlic, olive oil, and lemon juice in food processor until roughly chopped but not completely smooth. You want some texture remaining for interest.
5. Season with cumin, smoked paprika, cayenne, salt, and pepper. Fold in fresh parsley and let flavors meld for 30 minutes before serving with warm bread or crackers.
Final Thoughts
These grilled eggplant recipes showcase the incredible versatility of this Mediterranean favorite. From elegant appetizers to hearty main dishes, there’s something here for every occasion.
Fire up your grill and discover how smoky, charred flavors transform simple eggplant into extraordinary dishes that will impress family and friends all season long.
