Stop Grilling Eggplant Wrong—Here’s How to Make It Amazing

I’ve grilled more batches of various vegetables than I can count: sweet corn by the dozen, blistered shishitos by the bowlful, and many gardens’ worth of zucchini. But for years, eggplant was the one that got away. Every summer, I’d try again, only to be met with disappointment: slices that were spongy, leathery, or tragically greasy. That all changed when I accepted the fact that eggplant doesn’t play by the same rules as zucchini or bell peppers: You have to treat it with a little more care to get creamy, silky, tender slices off the grill.

The Right Eggplant Cut for Grilling

As I explain in my guide to grilling eggplant, it all starts with the proper cut. Slice your eggplant into clean, half-inch rounds—not wedges, not slabs, not wispy thin sheets. At this half-inch thickness, the slices are sturdy enough to hold their shape on the grill and just thin enough to become fully tender inside. 

Proper Oiling Is Key for the Best Grilled Eggplant

Next comes a strategic approach to oiling. You need just enough oil to prevent sticking, but not so much that the eggplant turns greasy. Since eggplant soaks up oil like a sponge, it’s easy to go overboard before it hits the grill and end up with slick, soggy slices. The solution is to brush the rounds lightly with oil before they hit the grates. A thin layer is all you need to prevent the eggplant from drying out or sticking to the grill. After grilling, when the eggplant is smoky and tender, I brush it again, but this time more generously. That second coating of oil soaks in beautifully and adds depth without greasiness.

For this recipe, my chef’s-kiss move for boosting flavor is infusing the oil with aromatic garlic and red pepper flakes. The infused oil comes together in the microwave in just two minutes, delivering bold flavor with minimal effort.

A Simple Sauce to Pull It All Together

But the real flavor clincher is the simple sauce. While the eggplant’s on the grill, I stir together a quick yogurt dressing with lemon, herbs, and a drizzle of the same garlicky chile oil used to brush the eggplant before and after cooking. It’s bright, cooling, and the perfect foil for the richness of the eggplant. Instead of discarding the strained crispy garlic and chile bits left behind from the infused oil, sprinkle them over the top for a savory, golden crunch.

This combo of charred eggplant brushed with fragrant oil and dragged through a creamy, tangy yogurt dip tastes far more complicated than it is to prep. But once you learn the basic technique (slice, oil, salt, grill, oil again, sauce), you’ll realize grilled eggplant isn’t the enemy. It’s a summer vegetable delight waiting for its moment in the spotlight.

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