Grilled Eggplant

Grilled Eggplant at The Happy HousewifeIn my life I have purchased a few eggplants and they have all rotted in my fridge. While the thought of making something with eggplant appeals to me, actually making it does not. I am not sure why I am drawn to purchasing this vegetable that I do not cook, perhaps it is the funny shape, purple color, or the fact that they go on sale. Needless to say, last week I bought one because my husband wanted to try it.

It sat in my fridge for a few days, but I was determined to not let it rot. One night while cooking potatoes on the grill, which by the way are the best food ever, I decided to grill the eggplant too. I do not particularly like eggplant, but this grilled version was pretty good. My husband gave it a thumbs up.

(scroll down for the recipe)

Mix all the ingredients together except the eggplant.

Cut the eggplant lengthwise into 1/2 inch thick slices. Brush the sliced eggplant on both sides with the marinade mixture. Let sit for 5 minutes.

Brush again with the mixture and place on a hot grill.

Grill for 7 minutes and flip. Grill for another 7 minutes and serve.

Why should you eat eggplant? It is very low in saturated fat and cholesterol. It is also a good source of Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese, and a very good source of dietary fiber.

Random eggplant tip. Personally I do not care for the skin, but it contains nasunin, which is a phytonutrient that is really good for you. So if you can handle the bitterness, try to eat the skin. You can read more about eggplant nutrition on the World’s Healthiest Food’s website.

Grilled Eggplant




Yield 4


  • 1 eggplant
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons minced garlic
  • dash of oregano
  • dash of thyme
  • salt
  • freshly ground black pepper


  1. Mix all the ingredients together except the eggplant.
  2. Cut the eggplant lengthwise into 1/2 inch thick slices. Brush the sliced eggplant on both sides with the marinade mixture. Let sit for 5 minutes.
  3. Brush again with the mixture and place on a hot grill.
  4. Grill for 7 minutes and flip. Grill for another 7 minutes and serve.


  1. Eggplant Parm but I remove the skins & slice them thin. Kids love it.

  2. Beautiful grill marks on the eggplant 😉 I’ve never ventured out and cooked with the cute purple vegetable but it does look appealing !

  3. Try slicing it really thin, spreading pasta sauce on it, sprinkling shredded mozzarella and parmesan on top, and baking it. That’s my favorite way to eat eggplant 🙂 Or better yet, bread the eggplant with italian breadcrumbs and fry them a little first.

  4. I make eggplant parm like Lisanne. Slice thinly, coat with egg or a little olive oil then dip in italian breadcrumbs, bake for 5 minutes on each side at 400 degrees. Spread a little pasta sauce on top of each (I don’t like a lot of sauce, but use to your taste). Bake for another 10 minutes. Quick, easy, and yummy! Even my one year old loves them!

  5. Yummy! I usually let my eggplant planks sit for a while with a little salt. It seems to make them less bitter. Now, if only the husband liked eggplant. Silly childhood trauma!

  6. If you lightly salt the eggplant and put it into a strainer in the sink for 30 minutes to an hour before “dressing” it…it will draw out the bitter juices…and maybe the skin would be easier to swallow!

    • TheHappyHousewife says:

      Will this cause the eggplant to turn brown? I know they can turn quickly once they are cut….

      • I also salt my eggplant and haven’t had too many problems with browning. The bitter juice is brown so this may be what you are seeing. I use a lot of salt and then rinse it all off along with the brown juice. Sometimes I will have a couple pieces that are browner than the rest, but normally they all look really nice. Another great dish (though not quite as healthy) is deep fried eggplant fingers. They are super tasty and worth the work of breading and frying.

        • I agree. I do the same thing and it always tastes great. Salt it and let it sit in a strainer. Then I just cube it, toss in a little olive oil and put it under the broiler. It’s so good I could eat it for breakfast and I might tomorrow. The Pioneer Woman has a really great recipe for eggplant pizza. It is amazing.

  7. I’m always looking for ways to cook this veggie, too, despite the fact that it’s really not one of my favorites. Someday, when we own a grill, I’ll have to try this!

  8. My husband has gotten eggplant-curious lately, as well! Our oldest helped him make ratatouille, which was delightful! Another favorite is mousaka, which I’d never had before. Eggplant is so nutritious and solid and versatile… like a potato, but more interesting.

  9. It’s good in spaghetti sauce too (either alone, with lentils or with meat). Hint—if you simmer it long enough it almost disintegrates into the sauce leaving a wonderful flavor but the kids have no idea they’re eating a veggie.

  10. I’m really interested in how your ratatouille turns out and if the little kids like it. If it’s successful please post your recipe! I actually am able to restrain myself from purchasing because I KNOW I will let it rot in the fridge, but I look at them in the grocery store for a long time debating about it!

    • TheHappyHousewife says:

      At this point, it might be pushed to next week! With Cora sick I haven’t been able to get to the store :(.

  11. Eggplant is awesome. I roast it in the oven at 450° or 500° with a little olive oil and salt with peppers, zucchini, and any other veggies that I have on hand. It makes a great side dish for pasta.

  12. This sounds great! I’m going to try it tonight!

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