Food Gardening Network
Garlic Grilled Eggplant Marinade

Grilled Eggplant Marinade with Garlic and Basil

4 from 1 reviews

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.




  1. Oil the grates of your grill, then preheat to medium.
  2. 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.
  3. While the eggplant rests, in a large bowl or plate with raised sides, combine olive oil, minced garlic, basil, and pepper.
  4. Dip each slice in the oil mixture and shake off.
  5. 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.
  6. 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.