What makes eggplant so magical is its ability to soak in the flavor of whatever you cook it with, and deliver an almost bread-like texture when done right. And by done right, I mean grilled with a mighty fine Grilled Eggplant Marinade, like this one here.
This recipe for Grilled Eggplant Marinade calls for a traditional Italian eggplant in case you’re not growing your own, but feel free to mix it up with any type you’re currently growing in your garden.
To make this recipe, you don’t need to peel the eggplant, because the peel will keep the eggplant together. However, if you want to peel it, cut lengthwise rather than in rounds. Try to keep your slices even so they all cook at the same length. The 1/4″ slice seems to cook well, too thick of a cut and they may undercook, making an unpleasant texture that is tough and spongey. Too thin, and they’ll fall apart on the grill. Cook the eggplant all the way through – you’ll know if you can easily pierce each slice with a fork.
What’s also great about grilling eggplant with this marinade is that you can serve the eggplant warm and hot right off the grill, or chill it to use with salad later on. Now let’s make the Grilled Eggplant Marinade!Print
Grilled Eggplant Marinade with Garlic and Basil
Tender, savory slices of eggplant are what you’ll get when you use this Grilled Eggplant Marinade that envelops the eggplant in garlic and basil. They can be used as a simple side dish, served over a couscous salad, or even plated as a low-carb bruschetta.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 20-ish 1/4" slices 1x
- Category: Sides & Sauces
- 1 12″ Italian eggplant
- 2 tsp kosher salt
- 1/2 cup olive oil
- 6 cloves of garlic, peeled and grated
- 4 tbsp fresh basil, chopped
- 1/2 tsp freshly ground black pepper
- Oil the grates of your grill, then preheat to medium.
- Slice the eggplant into 1/4″ rounds (don’t peel) and sprinkle with salt, then let sit for 30 minutes to 2 hours. Dab with paper towels when done.
- While the eggplant rests, in a large bowl or plate with raised sides, combine olive oil, minced garlic, basil, and pepper.
- Dip each slice in the oil mixture and shake off.
- Add slices to grill and close cover. Cook for about 5-6 minutes until browned, then flip and cook another 5 minutes, until they are fork-tender.
- Brush with oil if they start to dry out. Once cooked, toss back in oil mixture and serve right away, or add to a plate and drizzle the remaining oil mixture over the top. Only if needed, sprinkle with more salt.
- Note: Can be stored in the fridge for 3 days and served cold with antipasto.
If you’d like to know more about growing eggplant at home, check out our Eggplant Gardening Guide!
If you make this recipe for Grilled Eggplant Marinade, I’d love to know what you think! I make it all the time once Eggplant season comes along!