Whole Grilled Eggplant

All it takes is a grill and 5 ingredients for this melt in your mouth whole grilled eggplant. 

You may be familiar with grilling slices of eggplant in thick rounds—but this is another simple grilled preparation that you’ll fall in love with this summer. You throw the entire eggplant on the grill to slow roast until soft and collapsed, revealing a silky smooth and slightly smoky interior when sliced in half. 

Then, it’s finished with a drizzle of extra virgin olive oil, a pinch of flaky sea salt, freshly cracked black pepper, a squeeze of lemon to brighten it up, and fresh flat-leaf parsley (a 3-ingreident recipe, not counting your pantry staples). Now that’s what lazy summer dinners are made of! 

So, along with my other easy summer favorites, like corn on the cob, this hands off whole grilled eggplant makes its way into my weekly dinner rotation without any extra effort or prep time to worry about. 

Tips for Picking Eggplants

This recipe calls for dark purple globe eggplant, most commonly found in grocery stores. When you’re picking out your eggplant, it should feel sturdy and dense with a smooth exterior (steer clear of eggplants with bruises or soft spots). 

This Simple Recipe Shines With Quality Ingredients

Since the amount of ingredients in this recipe is minimal, it’s important to make each one count. 

• Extra virgin olive oil: Opt for high-quality extra virgin olive oil. Anything cold pressed will taste great and bring richness to this subtle dish. Plus, it’ll be nice to have in the pantry for future salad dressings. 
• Flaky sea salt: Use a flaky finishing sea salt, like Maldon for this recipe.
• Black pepper: Use whole black peppercorns and coarsely grind right before serving for the freshest taste with a natural textural variety that pre-ground black pepper won’t deliver. 

Serving Suggestions

This easy eggplant recipe will come in handy whether you’re feeding a crowd this BBQ season or simply getting dinner on the table for two.

• Side dish: Serve it alongside Greek lemon chicken skewers with tzatziki or lamb burgers for a Mediterranean themed summer meal. 
• Main dish: Serve this as a main for vegetarian guests at your next backyard bash. 
• Party platter: Fire up a few eggplants and serve them on a large platter alongside other grazing plates like hummus and pita, caprese salads, grilled flank steak, and more.

The Perfect Make-Ahead Meal

The eggplants can be fully cooked on the grill up to 1 day ahead. Keep them on a sheet tray, wrapped in plastic wrap in the fridge. When you’re ready to serve, slice the eggplants in half lengthwise and warm them up in a 400°F oven until the inside flesh is smoking hot, 5 to 10 minutes. 

Finish the eggplants with the extra virgin olive oil, lemon, salt, pepper, and parsley as instructed in the recipe.

Have Leftovers?

Great! Store in an airtight container or zip top bag and it will last in the fridge for 2 days.

You can even blend leftover grilled eggplant into dips like hummus or babaganush. From there, grab a bag of pita chips and you’re all set for a delicious snack. 

More Eggplant Recipes for Summer Fun!

• Grilled Eggplant Sandwich
• Grilled Japanese Eggplant with Tahini Sauce
• Weeknight Pasta with Zucchini, Eggplant, and Peppers
• Eggplant Caviar  
• Sichuan Eggplant