These Garlic & Herb Grilled Eggplant slices are the perfect summer side dish. Tender on the inside with beautifully charred edges, each slice is soaked in a fragrant garlic and herb oil that brings out the best in the eggplant. Whether I’m hosting a backyard BBQ or meal-prepping for the week, this is one of those easy recipes that never fails to impress.

Garlic & Herb Grilled Eggplant

Why You’ll Love This Recipe

I love this grilled eggplant because it’s so full of flavor and incredibly versatile. It’s the kind of dish that doesn’t just serve as a side—it often steals the show. Here’s why I keep coming back to it:

The eggplant slices turn out tender and smoky with golden, charred edges.
A double dose of garlic-herb oil (before and after grilling) infuses every bite with rich flavor.
It holds up well in the fridge and doesn’t turn soggy, unlike many other grilled veggies.
It’s naturally low-carb and fits into many healthy eating lifestyles like Keto, Paleo, Whole30, and Vegan.
It works warm or cold, and I can use the leftovers in salads, sandwiches, or antipasto platters.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 eggplants
2 tsp salt
1/2 cup extra virgin olive oil
3 cloves garlic, crushed
2 tbsp chopped fresh parsley
2 tbsp chopped fresh oregano
1/2 tsp pepper
1/4 tsp salt

Directions

I start by slicing the eggplant into 1/4-inch thick rounds and generously salting them. I let them rest for about 15 minutes to draw out bitterness and excess moisture, then wipe them off with paper towels.
While the eggplant is resting, I preheat the grill to medium heat.
In a wide dish, I mix together the olive oil, crushed garlic, parsley, oregano, pepper, and a bit more salt.
I dip each eggplant slice into this oil mixture, making sure both sides are well coated.
I grill the slices for about 6 minutes per side, watching closely for golden color and grill marks. If they begin sticking or drying out, I brush them with more of the oil.
Once cooked, I toss the grilled eggplant back into the oil mixture to soak up even more of that herbaceous flavor before plating.
I serve it hot or at room temperature, spooning any leftover oil and herbs over the top.

Servings And Timing

This recipe makes enough for 4 servings.

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Variations

Spicy Twist: I sometimes add a pinch of chili flakes or smoked paprika to the oil mixture for a bit of heat.
Lemon Zest: A little lemon zest added to the oil gives a citrusy brightness that’s great with grilled meats.
Different Herbs: If I don’t have oregano or parsley, I’ve swapped in basil, thyme, or even mint.
Cheesy Version: A sprinkle of crumbled feta or grated parmesan on top takes this from side dish to centerpiece.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place the slices on a pan over low heat for a few minutes or enjoy them cold straight from the fridge—they’re just as delicious. I avoid microwaving, as it can make the texture a bit mushy.

FAQs

1. How Do I Prevent The Eggplant From Turning Mushy?

I find that slicing the eggplant 1/4 to 1/2 inch thick and brushing, not soaking, in oil helps. Also, grilling over medium heat instead of high keeps the texture just right.

2. Do I Need To Salt The Eggplant?

If I’m using larger eggplants, yes—it helps reduce bitterness and excess moisture. For smaller ones, I sometimes skip this step and still get great results.

3. Can I Make This Without A Grill?

Absolutely. I’ve made it using a grill pan on the stovetop or even under the broiler. The key is high, dry heat to get that nice char.

4. What’s The Best Way To Serve This?

I love it as a side with grilled meats, layered in a sandwich, or chilled in a Mediterranean-style salad with chickpeas and olives.

5. Can I Use Dried Herbs Instead Of Fresh?

Yes, in a pinch. I usually reduce the amount to about 2 teaspoons total when I use dried herbs, since they’re more concentrated.

Conclusion

Grilled Garlic & Herb Eggplant has become one of my go-to dishes anytime I fire up the grill. It’s easy to prepare, full of robust flavor, and can be used in so many creative ways. Whether I serve it as a side, mix it into salads, or pile it onto a sandwich, this recipe never disappoints.