For best results, use a high-quality balsamic vinegar for a richer, more complex flavor. Don't overcrowd the grill; cook the eggplant in batches if necessary to ensure even cooking and prevent steaming. Marinating the eggplant for longer (up to 30 minutes) will result in a more flavorful and tender final product. Leftover grilled eggplant can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold. Consider adding a pinch of red pepper flakes to the marinade for a touch of heat.
Grilled Eggplant
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME20 mins
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SERVING4 People
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VIEWS9
Experience the sublime simplicity of Grilled Eggplant, where smoky char meets a vibrant marinade. Whether enjoyed as a sophisticated side, a star ingredient in your favorite sandwich, or a refreshing cold bite, this dish elevates the humble eggplant to new heights of flavor.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Fiber6 g
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Protein3 g
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Saturated Fat2 g
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Sodium909 mg
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Grill: Preheat an outdoor grill to medium-high heat (about 375°F or 190°C). Ensure the grates are clean and lightly oiled to prevent sticking. (5 minutes)
02
Step
15 mins
Marinate the Eggplant: In a 9x13-inch baking dish, whisk together the soy sauce, balsamic vinegar, and olive oil until well combined. Add the eggplant slices to the dish, turning them several times to ensure each slice is thoroughly coated in the marinade. Allow the eggplant to marinate for at least 15 minutes, or up to 30 minutes for a deeper flavor. (15-30 minutes)
03
Step
10 mins
Grill the Eggplant: Carefully remove the eggplant slices from the marinade, allowing any excess to drip off. Arrange the slices in a single layer on the preheated grill, being mindful of potential flare-ups. Grill for approximately 5 minutes per side, or until the eggplant is deeply browned, slightly charred, and tender when pierced with a fork. (10 minutes)
04
Step
0 mins
Serve: Transfer the grilled eggplant to a serving platter. Serve immediately while hot, at room temperature, or chilled, according to your preference. Garnish with fresh herbs, such as basil or parsley, if desired.
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RECIPE REVIEWS
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Tremaine Abshire
Jun 30, 2025This recipe is so easy and delicious! I love the combination of soy sauce and balsamic vinegar.
Georgette Kuhnhuels
Jun 27, 2025The grilling instructions were perfect, and the eggplant came out perfectly charred and tender.
Scot Torpernser
Jun 26, 2025I used it in eggplant parmesan and it was delicious!
Demond Gleason
Jun 22, 2025I made this for a summer BBQ, and it was a huge hit! Everyone loved the flavor.