<img height="1" width="1" style="display:none;" alt="" src="https://ct.pinterest.com/v3/?tid=2612938547362&pd[em]=&noscript=1" /> Skip to Content

How To Make Grilled Eggplant With Fresh Herbs: A Summertime Delight

Sharing is caring!

Summer brings a special kind of magic to our lives, just like this grilled eggplant with fresh herbs.

It’s a season of leisurely afternoons, outdoor gatherings, and bountiful gardens.

If you have a green thumb, you know that summer is the time when your garden starts showing off its vibrant colors and flavors.

Among the stars of the summer garden is the eggplant, a versatile and hearty vegetable that comes to life in the warm months.

Eggplant: A Versatile Canvas

Eggplant, also known as aubergine in some parts of the world, is a vegetable that belongs to the nightshade family.

It’s known for its glossy, deep purple skin, though there are various other varieties with different colors and shapes.

This vegetable is a culinary chameleon, adapting to various cuisines and cooking methods.

One of the reasons eggplant is so beloved in the culinary world is its ability to absorb flavors like a sponge.

This characteristic makes it a perfect candidate for grilling.

As you grill slices of eggplant, they soak up the smoky aroma of the grill and the herbaceous goodness of fresh herbs, creating a delightful fusion of tastes and textures.

Why Fresh Herbs Are Essential

Now, let’s talk about the real heroes of our grilled eggplant dish – fresh herbs.

There’s something truly magical about plucking herbs straight from your garden or buying them fresh from the market.

The aroma alone is enough to transport you to a world of culinary possibilities.

When it comes to cooking, fresh herbs have a distinct advantage over their dried counterparts.

They’re vibrant, aromatic, and packed with essential oils that burst forth when you chop, bruise, or heat them.

In the case of our grilled eggplant recipe, fresh herbs like basil, thyme, dill, and oregano add layers of flavor that elevate the dish to new heights.

The Herb Quartet: Basil, Thyme, Dill, and Oregano

Each of the herbs used in this recipe contributes its unique character to the overall flavor profile.

Let’s take a moment to appreciate the herb quartet that turns simple grilled eggplant into a gourmet experience.

  • Basil: With its sweet and slightly peppery notes, basil is a favorite in Mediterranean cuisine. It’s often associated with tomatoes, but it pairs beautifully with eggplant too. The fresh basil in this recipe adds a burst of aromatic freshness that complements the smoky grilled flavors.
  • Thyme: Thyme has a warm, earthy flavor with subtle floral and minty undertones. It’s versatile and pairs well with a wide range of dishes. In our grilled eggplant, thyme provides a comforting depth of flavor that harmonizes with the other herbs.
  • Dill: Dill‘s bright, tangy flavor with hints of anise and lemon is a perfect match for the rich, creamy texture of eggplant. Its freshness and slight zing bring balance to the dish.
  • Oregano: Oregano is a Mediterranean herb with a robust, peppery flavor. It’s a classic complement to eggplant, adding a spicy kick that contrasts beautifully with the mildness of the vegetable.

Together, these herbs create a symphony of flavors that dance on your taste buds, turning a simple vegetable into a gourmet delight.

The Grilling Process: A Symphony of Sizzles

With our ingredients and herbs in hand , let’s dive into the grilling process.

Grilling eggplant is an art form that requires patience, a watchful eye, and a love for the sizzle of food hitting the hot grill.

Preparation: Setting the Stage

Before the grilling adventure begins, it’s essential to prepare the eggplant properly.

Slicing the eggplant into even pieces is crucial for even cooking.

You’ll want to aim for slices that are about ½ inch thick.

Once sliced, lightly salt the eggplant and let them rest for around 15 minutes.

This step serves two purposes: it draws out excess moisture from the eggplant, which can make them soggy, and it enhances their flavor.

After this resting period, pat the eggplant slices dry with a paper towel.

This simple step ensures that your grilled eggplant turns out tender and not watery.

Marination: The Flavor Bath

Now, it’s time for the magic of marination.

In a spacious bowl, combine olive oil, balsamic vinegar, minced garlic, and our herb quartet – basil, thyme, dill, and oregano.

Don’t forget to add a generous pinch of salt and a twist of pepper to awaken the flavors.

The eggplant slices take a leisurely soak in this herbaceous concoction, absorbing the flavors like a sponge.

Give them about 15 minutes to mingle with the herbs, allowing each slice to become a flavor-packed canvas ready to meet the grill.

Grilling: Where the Transformation Happens

Grilling eggplant requires a well-preheated grill and a clean cooking grate.

It’s essential to ensure that the grill is hot and ready before you begin.

Also, take a moment to lightly grease the cooking grate to prevent sticking.

Now comes the part where the transformation happens.

Carefully place each marinated eggplant slice on the hot grill grate.

As they make contact with the grill’s surface, you’ll hear that sizzle – music to a griller’s ears.

The key here is to brush the tops generously with the herb-infused oil mixture.

This step ensures that the herbs adhere to the eggplant slices, creating a flavorful crust as they grill.

Grill your eggplant slices for about 15-20 minutes, flipping them halfway through the cooking process.

You’ll know they’re ready when they’re tender, slightly charred, and absolutely irresistible.

This is the moment when the smoky aroma of the grill melds perfectly with the herbaceous goodness, creating a symphony of flavors.

The Final Baste: A Flavorful Farewell

Just before you take the eggplant slices off the grill, give them one last baste with the herb-infused oil.

This final touch ensures that every bite bursts with herbaceous richness.


Grilled Eggplant With Fresh Herbs

Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


Units Scale
  • 1 eggplant
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves minced garlic
  • 1/4 cup fresh basil, finely chopped
  • 1/4 cup fresh thyme, finely chopped
  • 1/4 cup fresh dill, finely chopped
  • 1/4 cup fresh oregano, finely chopped
  • Salt
  • Pepper


  1. Preheat your grill making sure to remove and set aside the cooking grate.
  2. Cut the eggplant into slices and salt them lightly. Let them sit for about 15 minutes, so the salt can bring out the moisture of the pieces.
  3. Wipe them dry with a bit of paper towel.
  4. Combine the oil, vinegar, garlic herbs, salt and pepper in a large bowl.
  5. Add the sliced eggplant and let it soak in the mixture for 15 minutes to absorb the flavors. Turn th
  6. Lightly grease the cooking grate then carefully place it back on the preheated grill.
  7. Remove the eggplant slices one by one, placing them on the hot grill grate and brushing the tops with the oil and herb mixture. Make sure the herbs get distributed well.
  8. Grill for about 15-20 minutes, flipping half way through. Baste the side facing up one last time.
  9. Remove from the gill and serve hot.
Recipe Card powered byTasty Recipes

Serving: The Grand Finale

Now, the grand finale – serving your grilled eggplant while it’s still hot.

Picture this: a platter of smoky, herb-infused eggplant slices, each glistening with flavor.

The combination of the smoky char, aromatic herbs, and the rich, earthy flavor of eggplant is a sensory delight.

You can serve these grilled eggplant slices as a side dish, a topping for bruschetta, or even as a filling for sandwiches or wraps.

They also make a fantastic addition to salads, pasta dishes, or grain bowls.

The possibilities are as endless as your culinary imagination.

Variations and Creative Twists

While the classic recipe is a star in its own right, there are countless ways to put your unique spin on grilled eggplant with fresh herbs.

Here are a few creative twists to consider:

  1. Cheesy Eggplant Melts: Top grilled eggplant slices with mozzarella cheese and fresh tomato slices. Place them back on the grill until the cheese melts and turns bubbly. Garnish with fresh basil for a caprese-inspired twist.
  2. Mediterranean Stuffed Eggplant: After grilling, slice the eggplant in half and stuff them with a mixture of cooked quinoa, diced tomatoes, olives, feta cheese, and fresh herbs. Bake until everything is heated through and the flavors meld.
  3. Herbed Yogurt Dip: Whip up a creamy yogurt dip with fresh herbs, garlic, lemon juice, and a touch of olive oil. Serve it alongside your grilled eggplant for a refreshing contrast.
  4. Spicy Eggplant Tacos: Turn your grilled eggplant into taco fillings. Add some heat with a drizzle of sriracha or your favorite hot sauce. Top with crunchy veggies and a dollop of cool yogurt sauce.

A Feast for the Senses

In conclusion, Grilled Eggplant With Fresh Herbs is more than just a recipe; it’s a celebration of summer’s bounty and the art of grilling.

It’s a dish that engages all your senses, from the sizzle of the grill to the aroma of fresh herbs, the vibrant colors, and the explosion of flavors in every bite.

Whether you’re an experienced herb gardener or someone who appreciates the convenience of dried herbs, this recipe invites you to embrace the flavors of the season and elevate a humble vegetable to a gourmet masterpiece.

So, this summer, fire up the grill, gather your herbs, and embark on a flavorful adventure with grilled eggplant.

It’s a feast for the senses and a tribute to the joys of summertime cooking.

Q&A: Grilled Eggplant With Fresh Herbs

Q: Why is summer the perfect season for grilling?

A: Summer is ideal for grilling because it keeps your kitchen cool, allows you to enjoy the outdoors, and imparts a smoky, charred flavor to food that’s simply irresistible.

Q: Can I use dried herbs instead of fresh in the grilled eggplant recipe?

A: Yes, you can substitute dried herbs for fresh ones. Use a pinch of each dried herb for every tablespoon of fresh herbs mentioned in the recipe.

Q: Why is it essential to salt the eggplant before grilling?

A: Salting the eggplant draws out excess moisture, preventing it from becoming soggy during grilling and enhancing its flavor.

Q: What’s the secret to infusing the eggplant with herb flavors?

A: The key to infusing flavor is the marination step. Let the eggplant soak in a mixture of olive oil, balsamic vinegar, garlic, and fresh herbs for about 15 minutes before grilling.

Q: Can I use different herbs than those mentioned in the recipe?

A: Absolutely! Get creative with your herb choices. Experiment with rosemary, parsley, or cilantro to personalize the flavor.

Q: How do I know when the grilled eggplant is ready to be taken off the grill?

A: Grill for about 15-20 minutes, flipping the slices halfway through. They’re ready when they’re tender, slightly charred, and infused with smoky, herbaceous goodness.

Q: Can I serve grilled eggplant with fresh herbs as a main dish?

A: While it’s typically served as a side dish, you can make it a main by adding protein like grilled chicken or tofu.

Q: Are there any other creative ways to enjoy grilled eggplant?

A: Yes! You can make cheesy eggplant melts, Mediterranean stuffed eggplant, herbed yogurt dip, or even spicy eggplant tacos for exciting variations.

Q: What wine pairs well with grilled eggplant?

A: A crisp, refreshing white wine like Sauvignon Blanc or a light red like Pinot Noir complements the grilled eggplant’s flavors.

Q: Can I prepare grilled eggplant with fresh herbs in advance for a picnic or barbecue?

A: Yes, you can make it ahead and serve it at room temperature. It’s a perfect make-ahead dish for outdoor gatherings.

Q: How do I store leftover grilled eggplant?

A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or enjoy cold as a salad topping.

Q: What are some health benefits of eggplant?

A: Eggplant is low in calories and rich in antioxidants, fiber, and vitamins. It may help with heart health, weight management, and digestion.

Q: Can I grill eggplant on a charcoal grill instead of a gas grill?

A: Absolutely! Charcoal grills impart a unique smoky flavor. Just ensure your charcoal is well-ashened before grilling.

Q: Are there any alternatives to balsamic vinegar in the recipe?

A: You can substitute balsamic vinegar with red wine vinegar, apple cider vinegar, or a drizzle of lemon juice for a tangy twist.

Q: How do I prevent the eggplant from sticking to the grill grates?

A: Lightly grease the grill grates before cooking to prevent sticking. You can also brush the eggplant slices with a bit of oil before grilling.

Enjoy your culinary adventures with grilled eggplant and fresh herbs!

Side Dish Recipes

Sharing is caring!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sheri Ann Richerson is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Click here to read my full disclosure, Privacy and Cookie Policy!Copyright (C) Sheri Ann Richerson, ExperimentalHomesteader.com 1998 - 2021