Easy Grilled Eggplant: A Delicious Summer Treat

Discover how brining transforms eggplant into a tender flavorful star for barbecues, with tips for seasoning and serving

By
Molly Watson
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
Learn about The Spruce Eats' Editorial Process
Updated on 06/23/25
Tested by
Victoria Heydt
Victoria Heydt
Tested by Victoria Heydt
Victoria Heydt is a food photographer, stylist, and the Editorial Operations Director for The Spruce Eats. An Institute of Culinary Education grad, she also develops and tests recipes.
Learn about The Spruce Eats' Editorial Process
Prep: 10 mins
Cook: 10 mins
Brining Time: 30 mins
Total: 50 mins
Servings: 6 to 8 servings

Grilled eggplant is one of the great treats of summer—lusciously tender with deliciously crispy charred edges. It stands strong on its own, as part of a grilled vegetable platter, or even as a substitute for a meat patty in burgers. Sadly, it can often be overcooked and flavorless or undercooked and spongy. Fortunately, there's a way to achieve perfectly tender and flavorful grilled eggplant.

This straightforward recipe relies on the power of salted water (or brining) to ensure great grilled eggplant. It adds just 30 minutes to the preparation, but the results are well worth it. Each time you pop a few slices of this versatile vegetable on a hot grill, they come off crispy brown on the outside, creamy and sweet on the inside, bursting with flavor.

Feel free to enhance your grilled eggplant with various spices and flavors. Consider serving it with a drizzle of balsamic vinegar, a dollop of pesto, a spoonful of romesco, or a scattering of crumbled feta cheese to make the recipe uniquely yours. Grilled eggplant pairs deliciously with a side of grilled tomatoes.

Perfect grilled eggplant stacked up on a white plate

The Spruce Eats / Victoria Heydt
What You'll Need To Make Grilled Eggplant
Amazon Weber Original Kettle Premium Charcoal Grill
A Charcoal Grill
OXO Good Grips Large Silicone Basting Brush, 1 EA, Black
A Basic Basting Brush
DRAGONN Premium Set of 12-inch and 9-inch Stainless-Steel Locking Kitchen Tongs, Set of 2 - Sturdy, Heavy Duty Tong Set - Great for Cooking, Grilling, and Barbecue, BBQ, Silver, DN-KW-TG2S
A Sturdy Pair of Tongs

"Easy to make, inexpensive, and full of flavor, this grilled eggplant recipe is an excellent side dish for summer. The instructions are clear, and it takes little-to-no time to slice up the eggplant. The brining solution offers excellent seasoning. The eggplant came out tender with grill marks, but not overly done. Very much enjoyed!" —Victoria Heydt

Perfect grilled eggplant stacked up on a white plate
A Note From Our Recipe Tester
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Ingredients

  • 2 tablespoons fine sea salt, plus more for sprinkling

  • 1 cup warm water

  • 6 to 8 cups cold water

  • 3 medium-sized eggplants

  • 1/3 cup olive oil (approximately)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for grilled eggplant recipe gathered

    The Spruce Eats / Victoria Heydt

  2.  In a large bowl, dissolve 2 tablespoons of salt in 1 cup of warm water; stir until the salt is fully dissolved. Add 6 to 8 cups of cold water. Set the brine aside.

    Glass bowl with water and salt

    The Spruce Eats / Victoria Heydt

  3. Cut off and discard the stem end of the eggplant.

    Stem ends trimmed off the eggplant on a cutting board

    The Spruce Eats / Victoria Heydt

  4. Slice the eggplant into 3/4-inch thick pieces, choosing either a diagonal, crosswise, or lengthwise cut.

    Eggplant cut into 3/4-inch slices and fanned out on a wooden cutting board

    The Spruce Eats / Victoria Heydt

  5. Submerge the slices in the prepared saltwater brine.

    Eggplant slices in a bowl of saltwater brine

    The Spruce Eats / Victoria Heydt

  6. Weigh down the eggplant slices with an upside-down plate, and allow them to soak for at least 30 minutes or up to an hour.

    Eggplant weighed down with a plate

    The Spruce Eats / Victoria Heydt

  7. Meanwhile, heat a charcoal or gas grill to medium-high. You should be able to hold your hand about an inch above the cooking grate for 3 to 4 seconds before needing to pull it away from the heat.

  8. Drain the eggplant and pat it dry with paper towels or a clean kitchen towel.

    Patting dry the drained eggplant on a rimmed baking sheet

    The Spruce Eats / Victoria Heydt

  9. Lay the slices on a large baking sheet or tray. Brush one side with olive oil and sprinkle with salt.

    Eggplant slices on baking sheet brushed with olive oil and sprinkled with salt

    The Spruce Eats / Victoria Heydt

  10. Place the slices with the oiled side down on the grill. If you're using a gas or electric grill, close the lid and cook for about 5 minutes, or until grill marks appear.

    Eggplant slices oiled-side down on the grill

    The Spruce Eats / Victoria Heydt

  11. Brush the tops of the slices with oil and sprinkle with salt. Flip the slices, close the grill lid, and cook for another 5 minutes, or until grill marks appear on the other side and the eggplant is very tender.

    Grilled eggplant slices on a grill

    The Spruce Eats / Victoria Heydt 

  12. Serve hot or at room temperature.

    A plate of grilled eggplant slices alongside oil and salt

    The Spruce Eats / Victoria Heydt

Tips

  • Depending on the size of your grill, you might need to cook the eggplant in two batches.
  • Make sure to use a heat-resistant basting brush when grilling.

Recipe Variations

  • For extra flavor, sprinkle dried or fresh oregano and parsley on the eggplant along with the salt, or use an Italian seasoning mix. You can also stir minced garlic into the olive oil.
  • Some grilled eggplant enthusiasts enjoy brushing Italian dressing onto the slices. It's an oil-heavy dressing, so no additional oil is needed.

Why Is Brining Eggplant so Important?

Raw eggplant has a slightly bitter taste and is full of moisture. Brining helps lock in that moisture through osmosis, enabling the flesh to hold together on the grill. It also transforms the raw taste into a delicious sweetness, while the salt enhances the eggplant's flavor.

Should Eggplant Be Peeled Before Grilling?

Some people find eggplant skin difficult to digest. However, leaving the skin on while grilling helps the eggplant slices keep their shape and makes them easier to handle. Diners don't need to eat the skin.

Nutrition Facts (per serving)
178 Calories
10g Fat
25g Carbs
2g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 178
% Daily Value*
Total Fat 10g 12%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 1600mg 70%
Total Carbohydrate 25g 9%
Dietary Fiber 7g 25%
Total Sugars 9g
Protein 2g
Vitamin C 4mg 18%
Calcium 26mg 2%
Iron 1mg 4%
Potassium 349mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)