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A serving plate of grilled eggplant served with parsley and lemon wedges.

Grilled Eggplant

This grilled eggplant is marinated in garlic and herbs, then cooked until tender and golden brown. An easy and healthy side dish that pairs perfectly with a variety of grilled meats and seafood.
Course Side
Cuisine American
Keyword grilled eggplant
Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 20 minutes
Total Time 45 minutes
Servings 6
Calories 138kcal
Author Sara Welch


  • 2 large eggplants cut crosswise into 1/2 inch thick slices
  • 5 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons dried Italian seasoning
  • 1 1/2 teaspoons garlic minced
  • 2 tablespoons parsley leaves chopped
  • lemon wedges for serving optional


  • Place the olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic in a large bowl. Whisk to combine.
  • Add the eggplant slices to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours.
  • Preheat a grill or grill pan to medium high heat.
  • Cook the eggplant for 3-4 minutes per side or until browned and tender.
  • Place the eggplant on a serving plate. Sprinkle with parsley and garnish with lemon wedges if desired.



Calories: 138kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 392mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1360IU | Vitamin C: 13.9mg | Calcium: 48mg | Iron: 3.6mg