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Grilled eggplant on a plate topped with pinenuts
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5 from 16 votes

Grilled Eggplant

Quick and easy grilled eggplant is a delicious and healthy side that takes minutes to make. This vegan side is the perfect accompaniment to grilled meats at cookouts.
Course Side Dish
Prep Time 5 minutes
Cook Time 8 minutes
Resting time 30 minutes
Total Time 13 minutes
Servings 4 servings
Calories 151kcal
Author Yumna Jawad



  • Slice eggplant into ¾" thick slices either lengthwise or crosswise.
  • Place the eggplant slices on a baking sheet, salt the eggplant on both sides, then apply another clean paper towel on top of the eggplant; let it rest of 30-45 minutes. Then dab the eggplant to remove any excess moisture.
  • Combine the olive oil, garlic powder and black pepper in a small bowl. Use a brush to spread the olive oil mixture on both sides of the eggplant.
  • Preheat the grill to medium-high heat. Grill for 5 minutes on one side without moving. Then flip the eggplant and grill for 3-4 more minutes.
  • Serve with toasted pine nuts, fresh parsley and yogurt, if desired.


Storage: I recommend serving the grilled eggplant as soon as you make them. However, if you do have leftovers, you can store them in the fridge in an airtight container for a couple days. 


Calories: 151kcal | Carbohydrates: 14g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 1749mg | Potassium: 524mg | Fiber: 7g | Sugar: 8g | Vitamin A: 53IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg