Jump to RecipeRate RecipeThis post contains affiliate links.Please see our disclosure policy.Tender and meaty Mediterranean Grilled Eggplant is one of my favorite grilled veggies! It’s simple to make, incredibly flavorful, and not soggy at all, thanks to a few no-fail tips and an easy olive oil seasoning blend.

Table of ContentsIngredientsHow to Grill EggplantJenné’s Recipe Pro-TipsRecipe VariationsServing SuggestionsStorage Directions Recipe FAQsMore Easy Vegetable RecipesGrilled Eggplant Recipe Everybody loves grilled zucchini and peppers, but have you tried grilled eggplant? It’s simply the best! More meaty than zucchini and hearty than peppers, it stands up to robust seasoning blends and develops a deep caramelized flavor over flame.I simply can’t get enough of it.Also known as aubergine in non-American English-speaking countries, melanzana in Italian, and berenjena in Spanish, this versatile veggie is enjoyed worldwide for good reason.

Today, we’re seasoning it with zesty and smoky Middle Eastern-inspired spices, but below, I share multiple seasoning variations to suit your tastes and meal.Whichever variation you choose, be sure to salt the eggplant before grilling.Though it does take about 30 minutes, the process is mostly hands-off and is essential for succulent (not soggy!) eggplant.

For more Middle Eastern-inspired vegetable recipes, check out my Za’atar Roasted Cabbage and Beet and Sweet Potato Fritters.Ingredients Are you

Read More