Smoky Grilled Eggplant

Smoky grilled eggplant is a flavorful and versatile dish that can be enjoyed on its own, as a side dish, or incorporated into other recipes. Here’s a simple recipe for smoky grilled eggplant:


  • Two large eggplants, sliced into 1/2-inch rounds
  • 1/4 cup olive oil
  • Two tablespoons soy sauce or tamari (for a gluten-free option)
  • Two tablespoons balsamic vinegar
  • Two cloves garlic, minced
  • One teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt and black pepper to taste
  • Fresh herbs for garnish (such as parsley or cilantro)


Preheat the Grill:

Preheat your grill to medium-high heat.

Prepare the Marinade:

In a bowl, whisk together the olive oil, soy sauce or tamari, balsamic vinegar, minced garlic, smoked paprika, cumin, salt, and black pepper.

Marinate the Eggplant:

Brush both sides of the eggplant slices with the marinade, ensuring they are well-coated.

Grill the Eggplant:

Place the marinated eggplant slices on the preheated grill. Grill each side for about 3-5 minutes or until they have nice grill marks and are tender on the inside.

Baste with Marinade:

While grilling, baste the eggplant slices with the remaining marinade to enhance the flavor.

Check for Doneness:

Check the eggplant for doneness by inserting a fork or knife. It should go through easily when the eggplant is tender.

Remove from Grill:

Once the eggplant is grilled to perfection, remove it from the grill and place it on a serving platter.

Garnish and Serve:

Garnish the grilled eggplant with fresh herbs, such as parsley or cilantro. You can also drizzle with a bit of extra balsamic vinegar if desired.


Serve the smoky grilled eggplant as a side dish, on top of salads, in sandwiches, or as a tasty addition to pasta dishes.

This smoky grilled eggplant is rich in flavor and has a wonderful texture. It’s a great option for a summer barbecue or a quick and satisfying meal.

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