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0 from 12 votes

Grilled Eggplant

This perfectly charred tender Grilled Eggplant is so delicious topped with fresh chopped mint and a garlic sauce that will knock your socks off! It’s incredibly good and a fantastic light 30-minute summer dish that is both quick and easy!  

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 166 kcal
Course: Side Dish , Appetizer
Cuisine: American

Ingredients

  • 2 large eggplants
  • 2 tablespoons olive oil
  • 6 cloves garlic
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce low sodium
  • 1 tablespoon sesame oil
  • 1 teaspoon red pepper flakes
  • 2 tablespoons fresh mint chopped
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Oil the grates of your grill and turn it on high.
  2. Cut the eggplants in round slices about 1 inch in thickness.
  3. Brush each side of the eggplant with olive oil and sprinkle with salt and pepper.
  4. Grill the eggplants until slightly charred and cooked through.
  5. While eggplants and steaks are grilling, make the garlic sauce. Using a mortar and pestle smash the garlic into a paste.
  6. Add the paste to a small bowl, and add the rice vinegar, soy sauce, sesame seed oil and chili flakes and stir well.
  7. Drizzle the garlic sauce over the eggplant, garnish with the chopped mint and serve along with your favorite protein.

Notes

  • Be sure to cut the eggplant into slices that are all about the same thickness for even cooking. It makes it much easier to tell when the eggplant is fully cooked through.
  • One of the things that makes this dish so good is the garlic sauce, so use fresh garlic. It’s so worth the little bit of extra effort to make your own garlic paste.
  • You can add more heat to the dish by adding more red pepper flakes to the sauce or a few teaspoons of Sriracha. 
  • Don’t forget to oil the grates of your grill. This will help to keep your eggplant from sticking. It also makes it much easier to clean later.
  • You can store leftover grilled eggplant in an airtight container in the
  • or in the
  • .
  • Slice evenly. Be sure to cut the eggplant into slices that are all about the same thickness for even cooking. It makes it much easier to tell when the eggplant is fully cooked through.
  • Use fresh garlic. One of the things that makes this dish so good is the garlic sauce, so use fresh garlic. It’s so worth the little bit of extra effort to make your own garlic paste.
  • Spice it up. You can add more heat to the dish by adding more red pepper flakes to the sauce or a few teaspoons of Sriracha. 
  • Oil your grill grates: Don’t forget to oil the grates of your grill. This will help to keep your eggplant from sticking. It also makes it much easier to clean later.
  • You can store leftover grilled eggplant in an airtight container in the refrigerator for 3 to 5 days or in the freezer for up to 3 months.

Nutrition Information

Serving 1serving Calories 166kcal (8%) Carbohydrates 16g (5%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Sodium 303mg (13%) Potassium 595mg (17%) Fiber 7g (28%) Sugar 8g (16%) Vitamin A 308IU (6%) Vitamin C 7mg (8%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 166

% Daily Value*

Serving 1serving
Calories 166kcal 8%
Carbohydrates 16g 5%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Sodium 303mg 13%
Potassium 595mg 13%
Fiber 7g 28%
Sugar 8g 16%
Vitamin A 308IU 6%
Vitamin C 7mg 8%
Calcium 39mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.