This whole grilled eggplant recipe delivers soft buttery flesh and smoky flavors. It’s one of the easiest and healthiest grilled side dish that you can make for a BBQ party. Serve with a drizzle of lemon juice and za'atar spices to bring it to the next level.
This Middle Eastern-inspired side is incredibly simple to prepare. It's amazing for BBQs and goes beautifully alongside grilled tofu or black bean burgers. You can serve it hot or at room temperature.
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Why you'll love this recipe
- Smoky flavor: Grilling the humble eggplant adds depth and complexity.
- Adaptable: Whole-grilled eggplants are super versatile. They make a great side dish, a salad ingredient, or main ingredient for a dip.
- Easy to prepare: This recipe requires minimal preparation and is very easy to make, even if it's your first time cooking fresh eggplants.
- Pretty presentation: Grilled eggplants are eye-catching, especially when served as a centerpiece or part of a larger spread.
- Middle Eastern flair: Incorporating za'atar spice into the recipe adds a touch of Middle Eastern culinary style.
- Perfect for outdoor grilling: This will become your new favorite summer barbecue side and is a great alternative to BBQ eggplant steaks.
Key ingredients and substitutions
- Eggplants: You can use different eggplants for this dish, such as regular purple eggplants, beautiful fairy tale eggplants, or baby eggplants. Baby eggplants, in particular, make a great appetizer option.
- Olive oil: Opt for high-quality extra-virgin olive oil for its high smoke point.
- Za'atar: You can use store-bought za'atar or make your mix from scratch. If za'atar is not available, feel free to substitute it with your favorite grilling spice mix.
- Garlic cloves: Fresh garlic cloves will add a delicious aroma and flavor.
- Lemon: Adding freshly squeezed lemon juice will provide a tangy and refreshing element to the dish. Limes are a fine alternative.
- Flaky or coarse sea salt: Use flaky or Kosher salt to season the eggplant and enhance its taste.
- Black pepper: You can use black pepper for a classic seasoning, or if you prefer a more aromatic option, choose Sichuan pepper.
What is za'atar?
Za'atar spice is a popular Middle Eastern herb and spice blend that adds a distinctive flavor to various dishes. The main ingredients are thyme, sesame seeds, sumac, and salt.
Za'atar spice can be used in various ways. It is commonly sprinkled on flatbreads like pita bread, mixed with olive oil as a dip, or used as a seasoning for roasted vegetables, meats, and salads. Its aromatic and herbaceous profile adds depth and complexity to dishes, making it a versatile and beloved spice in Middle Eastern cuisine.
Elo's tips
- Choose small, elongated eggplants. I found that those are the ones that cook the quickest. Very thick and round eggplants can take 30+ minutes to grill until soft. Always make sure to adjust the grilling time to the size of your eggplant. It needs to be soft and squishy to be taken off the grill.
- Try to keep the grill at 400°F (200°C) the entire time and don't allow it to remain open for too long.
- If you need to keep the eggplants warm while other food is still grilling, transfer them to your grill's warming rack away from the flames or keep them in a baking dish in the oven at 300°F (150°C).
- Use fresh za'atar spice: As with many spice blends, Za'atar can turn stale if left in the cupboard too long. You want a blend that's full of flavor!
Step-by-step instructions
STEP 1: Prepare the eggplants. Wash them with cold water and pat them to remove excess water with paper towels. Poke holes with the tip of a sharp knife or make small slits with a paring knife all over the eggplant.
STEP 2: Make the za'atar seasoning. Mince the garlic with a garlic press. Combine with olive oil, za'atar, salt, and pepper.
STEP 3: Grill the eggplants. Place them on the grill grates right above the flame at medium-high heat if using a gas grill. You can also place them on a charcoal grill, flipping them more often. No worries if the skin looks burned as you don't have to eat it.
STEP 4: Flip the eggplants with a pair of tongs by 90° every 5 minutes with grilling tongs. Grill them for a total of approximately 20 minutes. You know they are ready once they feel squishy when grabbing them with tongs.
STEP 5: Serve. Cut the tender eggplants open. Brush them with the za'atar spice mix (I like this silicone basting brush). Drizzle with fresh lemon juice and serve with additional lemon wedges to enhance the flavor of the eggplant.
How to eat whole grilled eggplants
- Sprinkle with chopped fresh herbs (e.g., mint, parsley) for extra brightness.
- Sub the lemon juice with a drizzle of soy sauce for a burst of umami flavors.
- Scoop out the eggplant flesh for grain bowls and salads: Chop or mash it, then add it to them. The grilled eggplant adds a rich and savory element to these dishes.
- Eggplant dip (Baba Ganoush): Scoop out the flesh of the eggplant and transfer it to a food processor. Blend it with creamy tahini, garlic, lemon juice, and olive oil until smooth. Season with salt and spices according to your preference.
- Make eggplant bruschetta: Cut the grilled eggplants into slices and place them on toasted bread slices. Top with cherry tomatoes, basil or green onions, vegan feta cheese, and a drizzle of balsamic glaze for a summer season appetizer.
- Use in pasta or casseroles: Chop it into bite-sized pieces and incorporate it into pasta dishes or casseroles. This whole grilled eggplant goes well with tomato sauce.
Frequently asked questions
Yes, it's edible. But if the outside of the eggplant is very dark and burned when you take it off the grill, scrape the soft flesh off the skin with a spoon or a fork and discard the charred skin.
Yes, oven-roasting is a good cooking method for eggplant. Follow the same instructions and roast for 40-60 minutes in a preheated oven at 400°F (200°C). Enjoy your roasted eggplants.
You can mostly find za'atar spice blends at the grocery store in the spice section. Alternatively, you can make za'atar from scratch or order this za'atar seasoning online.
You can store them in an airtight container for 3-4 days in the refrigerator.
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The recipe
Whole Grilled Eggplant
Ingredients
- 2 eggplants
- 1 tablespoon olive oil or avocado oil
- 1 lemon
Zataar oil
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons za'atar spice mix sub with your favorite grilling spice mix
- 2 garlic cloves
- Salt and pepper to taste
Instructions
- Preheat the grill to 475-500°F (245-260°C).
- Prepare the eggplants. Wash the eggplants and dry them thoroughly. Poke holes with a fork or make small slits with a knife all over the eggplant.
- Grill for a total of 20 minutes and flip them by 90° every 5 minutes with grilling tongs. You know that they are ready once they feel squishy when grabbing them with tongs.
- Make the za'atar sauce. In the meantime, mince the garlic with a garlic press or a knife. Combine with the oil, za’atar, salt, and pepper.
- Serve. Remove the eggplants from the grill and let them rest for 5 minutes. Cut them in half and brush them generously with the za’atar spice mix. Drizzle with lemon juice and serve with additional lemon wedges.
Notes
- This recipe makes 4 eggplant halves which are great as a side. If the eggplant is the main component of your dish, make 1 whole eggplant per person.
- Adjust the grilling time to the size of your eggplant, it needs to be soft and squishy to be taken off the grill. I like small, elongated eggplants as those are the ones that cook the quickest.
- Try to keep the grill at 400°F (200°C) the entire time and don't allow it to remain open for too long.
- Storage: You can store leftover grill eggplant in an airtight container for 3-4 days in the refrigerator.
Nutrition
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