Enjoy the simplicity of Italian grilled eggplant, "melanzane grigliate". This delicious easy dish features marinated eggplant cooked to perfection until tender and golden brown. Serve it the Italian way with grilled meats. It's my favorite eggplant recipe!
Jump To
- Why you'll love this Italian grilled eggplant recipe:
- What ingredients are in grilled eggplant
- To salt or not to salt the eggplant?
- How to grill eggplant (full printable recipe below)
- FAQ's
- Ways to serve the grilled eggplant (melanzane grigliate):
- Easy grilled eggplant variations
- Tips and tricks to make the best Italin grilled eggplants
- What to Serve with melanzane grigliate
- Storage Tips
- Some other eggplant recipes to enjoy:
- Easy Italian Grilled Eggplant (Melanzane Grigliate)
Why you'll love this Italian grilled eggplant recipe:
- Mamma's recipe: Like my almond biscotti I just shared, this is another special recipe from mom! So, yes! That earns it the number 1 reason to love this recipe.
- Keeps its shape: I know this may seem like a silly reason, but it's an important one. And it's because of how thick mom slices them. It is on the thicker side. But they have a tender center and a delightful charred exterior.
- Full of flavor: By marinating the eggplant slices in garlic and herb oil before grilling, they absorb an abundance of flavors. If you want to add minced garlic to the marinade, go ahead!
- Leftovers stay nice: Unlike other grilled vegetables, such as zucchini, these grilled eggplants maintain their texture for a few days in the fridge without turning mushy.
- Very versatile: The leftovers are incredibly versatile and can be enjoyed in various ways, offering endless culinary possibilities. They are delicious even cold~
- Fits different dietary needs: They are low carb and tick the majority of healthy boxes including Keto, Whole30, Vegan, Paleo.
We just can't get enough of grilled vegetables all summer long. They go so perfectly with any summer barbecue or Italian grigliata. Whenever we are anywhere in Italy in the summer, there is sure to be a plate of grilled eggplants and most likely, zucchini. .
Grilling eggplant could become a little tricky. If they're cut too thin, they'll burn and shrivel up too quickly. Too thick, they'll cook up unevenly. Also, you don't want to add too much oil and have them swimming in it (mom's advice always holds true!).
Grilled vegetables are my go to side dish for any summer barbecue. The reason we love them all summer long is that they are so easy to prep, can be made ahead of time, and go with so many different dishes. We do also love to grill zucchini, peppers (any sort of pepper), but the one the kids love the most is the eggplant.
From years of watching mom make it, to summer's in Italy with my Calabrian mother-in-law and watching her method, I'll share with you some Italian secrets to get perfectly grilled and flavored grilled eggplants.
It does end up like it sounds, an Italian nonna cooking challenge. But being witness to many cucina arguments, I've learned even more tricks! And in the end, I've tried one nonna's method and another nonna's method, and then do it a little bit my way. By experimenting, you learn how to create something.
So without going into the nuances of these mild or sometimes spicy nonna cooking arguments. I'll leave it to your imagination. But I will tell you that in the end, I've tried one nonna's method and another nonna's method, and then done it a little bit my way. By experimenting, you learn how to create something.
Let's get onto this easy summer recipe. I just love how the outside of the eggplants get a little bit charred, and the inside is a little bit smoky, silky, and smooth. So delicious!
What ingredients are in grilled eggplant
- Eggplant: The summer months are when you'll find the best eggplants. Super filling and they cook up so quickly!
- Extra-virgin olive oil: If you can, invest in a very good quality extra-virgin olive oil. The flavor will be more fruity and will make the eggplant even more delicious.
- Sea salt: Salt the eggplant before (optional, but mom completely recommends it, so I would do it!). Season with salt again after it's cooked, so it will not be bland.
- Herbs: We use dried Sicilian oregano. If you can find a very good quality, it will enhance the flavor of the grilled eggplant. If you happen to have fresh basil in your garden or Italian parsley, add some on at the end.
To salt or not to salt the eggplant?
Here is an important question. When I am in Italy, I notice the eggplant is much sweeter. There is no need to salt the eggplant. When I'm back in Florida, I notice that the eggplant is a bit more bitter. Mom says definitely need to salt the eggplant to draw out the bitterness.
Salting is truly only necessary for the larger/meatier eggplant. You don't need to salt the smaller eggplant. With that said, I have salted and I have not salted my eggplant before grilling, and it has turned out good. Is there a slight flavor difference? Perhaps there is. But it could be so minor, that I won't go into it with mom (again, those cucina arguments). So, I will leave it at that and you decide what to do.
How to grill eggplant (full printable recipe below)
Gather up your ingredients. There aren't that many, so this step is very quick!
Use a sharp knife to discard the eggplant stem. Slice the eggplant and salt them. To salt them: in a bowl, combine 2 tablespoons of salt 1 cup of warm water.
Add about 6 cups of cold water to the salt mixture and stir. Let it soak in the brine for about 20-30 minutes.
While it's salting, heat up your grill. I have an electric and a stove top grill pan. It's WAY too hot to go outside here to grill.
Remove the eggplant from the salted water. Dry the slices off with a clean kitchen towel (or paper towel). Prep a bowl or casserole with the olive oil and oregano. Place eggplant slices in the oil mixture. I have also brushed on the olive oil mixture. Either way, the eggplant slices need to be coated with this mixture. You could leave in oil mixture for 10-20 minutes, or marinate for up to 2 hours.
Start cooking the eggplant slices in batches. Place first batch on grill pan (or grill)and sprinkle on a little salt. Grill for about 5-6 minutes.
When get a little color and some grill marks, flip to other side. Sprinkle on a little salt. Cook until other side gets golden color and some grill marks. If slices seem dry while grilling, brush on some of the olive oil mixture.
Enjoy while hot, warm, or at room temperature. It's even delicious cold!
FAQ's
No problem. You could broil in the oven 3-4 minutes per side, or until it's cooked all the way through. Just keep an eye on it so it doesn't burn.
An easy way to cut the eggplant is cut it crosswise. Make sure you do 1/2-inch thick slices, and that all slices are same width so will cook evenly. You could cut lengthwise, if you prefer long slices. You could use Asian eggplants. Just cut them into chunks.
Well, mom's recipe involves salting the slices before grilling. I have made them also without salting. Either way, it will turn out delicious.
No, there is no need to peel the eggplant before you grill. If you peel the eggplant, the inside will not hold its shape. The peel adds texture, color, vitamins, and keeps the slices together.
It doesn't take too long to grill eggplant slices. Since they're ¾" thick slices, it should take 5-6 minutes per side, or until they're tender and have nice color. If you slice thinner, they will cook up quicker.
We use dried oregano, you could use dried thyme or even rosemary. Chopped fresh Italian parsley is lovely, too.
Ways to serve the grilled eggplant (melanzane grigliate):
- Make the perfect side dish. Serve them just grilled and still warm.
- Add slices of the eggplant to a mixed antipasti platter.
- Chop up the grilled eggplant slices and add into a salad.
- Add chopped eggplant pieces into a pasta recipe.
- Chopped pieces could be added to bruschetta with the chopped tomatoes.
- Sliced thick enough, they could be used as “buns” for burgers. A fun, low-carb way to enjoy a burger.
Easy grilled eggplant variations
- Balsamic Grilled Eggplant: If you love balsamic vinegar as much as we do, brush some on after you grill the slices. Like olive oil, the better the quality of the balsamic vinegar, the better the flavor. It tastes incredible!
- Spicy Grilled Eggplant: Kick it up a notch by sprinkling on some crushed red pepper flakes or use some Calabrian hot pepper paste (my Calabrian mother-in-law sends us home with jars when we visit her in Italy...it's so good!).
- Grilled Eggplant Parmigiano. If you love eggplant Parmigiano, you will love the grilled version. This could be a lighter version of your favorite comfort food. Be sure to serve it with a side of pasta with easy homemade tomato sauce.
- Mediterranean Grilled Eggplant: A really fresh way to enjoy it is by making it with a combo of fresh herbs, like parsley and mint, and then sprinkling on a little bit of crumbled feta cheese. Really delicious!
Tips and tricks to make the best Italin grilled eggplants
- Slice the Eggplant into Rounds. How you cut an eggplant for grilling makes all the difference. The secret to cooking eggplant that will win over skeptics is slicing it into rounds first. Thinly sliced eggplant becomes pleasantly crisp and charred on the outside and warm and tender on the inside. I also find rounds cook more quickly and evenly than eggplant “steaks” or “planks.”
- Don’t Freeze It. While grilled eggplant can be frozen, I do NOT recommend freezing it, as it will become mushy once thawed. To find out what to do with leftovers before they go bad, check out the “Leftover Ideas” section above.
- Bring On the Olive Oil. The oil is what helps keep the eggplant from sticking to the grill grates, create crispiness, and add flavor. Eggplant drinks up oil quickly, so make sure you use enough. To avoid overdoing it, I recommend brushing on the oil with a washable basting brush like this (it’s great for Grilled Asparagus too
What to Serve with melanzane grigliate
- Fresh Tomato and Basil Salad: The tangy flavor of fresh tomatoes and the sweet aroma of basil make a perfect contrast to the smoky notes of grilled eggplant.
- Grilled Chicken: Grilled chicken, with its inherent tenderness and smoky flavor, pairs well with grilled eggplant.
- Pasta Aglio e Olio: A simple pasta dressed with garlic and olive oil can balance the robust flavor of grilled eggplant. Or add chopped eggplant pieces into a pasta recipe.
- Garlic Bread: Crisp garlic bread can add texture variance and complement the flavors of grilled eggplant.
- Tzatziki Sauce: A fresh, creamy tzatziki sauce can provide a contrasting coolness and tang to the rich, smoky eggplant.
- Roasted Red Pepper Hummus: This can add a creamy and spicy element to the dish.
- Quinoa Salad: A light, crunchy quinoa salad serves as a healthy and refreshing side to grilled eggplant.
- Feta Cheese: Crumbled feta cheese can add a salty and creamy counterpoint to the smokiness of the grilled eggplant.
Storage Tips
- To store. Refrigerate leftover grilled eggplant slices for up to 4 days.
- To reheat. Rewarm leftovers in a 350 degrees F oven until heated through, about 5 minutes.
- To freeze: Eggplant is a vegetable that does not freeze well. I do not recommend to freeze as it will not keep its texture.
Some other eggplant recipes to enjoy:
Did you make this? Please RATE THE RECIPE below:)
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Easy Italian Grilled Eggplant (Melanzane Grigliate)
Ingredients
- 2 medium eggplants about 1 lb each
- 2 tablespoons sea salt
- ½ cup extra virgin olive oil
- 2 tbsp chopped fresh oregano
- ¼ tsp salt or more, to season when cooked
- 2 Tablespoons Italian parsley leaves chopped, for garnish (optional)
Instructions
- Use a sharp knife to trim off the ends of the eggplant and cut the eggplant into 3/4 inch thick slices crosswise. Place in bowl of salted water. For the salted water: stir together 2 tablespoons of salt into 1 cup of warm water. Add about 6 cups of cold water to the salt mixture and stir. Let it soak in the brine for about 20-30 minutes (a small plate can be placed on top with something to weigh it down, if you don't want it them to float on top).
- Wipe each eggplant slice with a clean kitchen towel or paper towel and place immediately in the oil mixture. Flip the slices to make sure both sides are evenly coated.
- Cover and refrigerate the eggplant slices in the marinade for 20 minutes (up to 2 hours). When ready, heat up your electric grill pan or stove top grill pan (or your barbecue grill on medium heat).
- Grill for about 5-6 minutes per side, or until gets golden color and some grill marks. Sprinkle on a little sea salt to each side of eggplant while grilling. If slices seem dry, brush on some of the olive oil mixture.
- As soon as slices are cooked up, transfer to serving plate. Season with some sea salt (to your taste).
- If you like, use the rest of the olive oil mixture to spoon on top for serving (or dip some bread into it).
- Serve the eggplant hot, or at room temperature. Will keep for up to 4 days in an airtight container in the refrigerator.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- I bought Globe eggplant, which have the dark purple skin.
- To ensure even tenderness, cut the eggplant slices same thickness.
- Cut eggplant horizontal or on a diagonal (you could even cut it lengthwise).
- If using grill pan (or depending on size of your grill), you'll be cooking up the eggplant in 2-3 batches.
- If you don’t have a grill available, this recipe will also work in the oven. Broil for 3-4 minutes per side or until tender.
- When basting with olive-oil mixture while grilling, be sure to use heat-resistant basting brush.
- TO STORE: Refrigerate leftover grilled eggplant slices for up to 4 days.
- TO REHEAT: Reheat in your microwave or in a 350°F oven on a baking sheet until heated through, about 5 minutes.
- TO FREEZE: Eggplant does not freeze well. I don't recommend freezing leftovers.
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