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Grilled Eggplant

Grilled Eggplant

Grilled Eggplant


  • 2 large eggplants
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (optional)
  • Lemon wedges, for serving


  1. Preheat your grill to medium-high heat, around 400°F (200°C).

  2. Slice the eggplants into rounds, about 1/2 inch (1.25 cm) thick.

  3. In a small bowl, whisk together the olive oil, minced garlic, salt, and black pepper.

  4. Brush both sides of the eggplant slices with the olive oil mixture.

  5. Place the eggplant slices directly on the grill grates and cook for 3-4 minutes per side, or until grill marks appear and the eggplant is tender.

  6. Remove the grilled eggplant slices from the grill and transfer them to a serving platter.

  7. Garnish with chopped fresh parsley, if desired, and serve with lemon wedges on the side.

  8. Enjoy your delicious grilled eggplant as a side dish or as part of your favorite summer meal!

This version maintains the essence of the original recipe while offering clearer instructions and a more concise format.

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