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Grilled Eggplant Italian Style Recipe | Easy Method

Authentic Italian Grilled Eggplant (Melanzane alla Griglia)

This Italian-style grilled eggplant is light, smoky, and full of fresh Mediterranean flavors. Tender slices soak up an aromatic herb and olive oil marinade, making it perfect as an antipasto, side dish, or simple summer main.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 people
Course: Antipasto, Light Main, Side Dish
Cuisine: Italian, Mediterranean
Calories: 110
Ingredients Method Notes

Ingredients
  

For the Eggplant
  • 2 –3 medium small eggplants
  • Kosher salt
  • Extra virgin olive oil
  • Freshly ground black pepper
For the Italian Herb Marinade
  • 3 –4 tbsp extra virgin olive oil
  • 2 cloves garlic finely chopped
  • 1 –2 tbsp fresh parsley chopped
  • 1 tbsp fresh basil chopped
  • 1 tbsp fresh oregano or 1 tsp dried
  • 1 tbsp fresh mint chopped (optional but traditional in Italy)
  • Pinch of red pepper flakes
  • 1 –2 tsp balsamic vinegar preferably aged from Modena
  • Salt + pepper to taste

Method
 

Prepare the eggplants
  1. Wash and slice eggplants into even 1/4-inch slices. Lay them out on a board or tray.
Salt the slices
  1. Sprinkle both sides with kosher salt. Let them rest 10–15 minutes so the bitter moisture comes out.
Pat dry
  1. Use paper towels to gently dab off the water drawn out by the salt.
Oil + season
  1. Brush both sides lightly with extra virgin olive oil. Add a little pepper.
Preheat the grill
  1. Heat to medium-high, around 400–450°F. Oil the grates so the eggplant won’t stick.
Grill the eggplant
  1. Place slices directly onto the grill. Cook 3–4 minutes per side. Look for deep golden grill marks and soft centers.
Mix the marinade
  1. Combine olive oil, garlic, parsley, basil, oregano, mint, red pepper flakes, balsamic vinegar, salt, and pepper.
Marinate the grilled eggplant
  1. Place warm slices in a shallow dish and spoon the marinade over them. Let them rest at least 1 hour so the flavors soak in.
Serve
  1. Enjoy at room temperature as an antipasto, side dish, or on crusty bread.

Notes

  • This dish tastes even better the next day because the eggplant absorbs more flavor overnight.
  • Always grill eggplant in batches so the slices get proper heat and don’t steam.
  • Use the best olive oil you can — it makes a big difference.
  • Serve at room temperature for the most authentic Italian flavor.