{"id":22955,"date":"2025-06-09T04:53:00","date_gmt":"2025-06-09T10:53:00","guid":{"rendered":"https:\/\/kalynskitchen.com\/grilled-eggplant-recipe-with-garlic\/"},"modified":"2025-06-09T08:39:05","modified_gmt":"2025-06-09T14:39:05","slug":"grilled-eggplant-recipe-with-garlic","status":"publish","type":"post","link":"https:\/\/kalynskitchen.com\/grilled-eggplant-recipe-with-garlic\/","title":{"rendered":"Grilled Eggplant with Feta and Herbs"},"content":{"rendered":"

Grilled Eggplant with Feta and Herbs is a great recipe for cooking eggplant on the grill, and even eggplant avoiders might enjoy this recipe! And if it’s not grilling weather where you are, you can cook the eggplant recipe on a stove-top grill pan.<\/i><\/p>\n

PIN Grilled Eggplant with Feta and Herbs to try it later!<\/a><\/p>\n

\"Grilled<\/p>\n

Grilled Eggplant with Feta and Herbs<\/strong> was one of the first eggplant recipes I made years ago when I had eggplant growing in my garden. That was the year that I experimented with a summer of eggplant recipes and discovered how much I loved grilled eggplant! So today I’m featuring this amazing way to cook eggplant to encourage you to try it!<\/p>\n

Are you an eggplant lover or an eggplant avoider? I’ve been a grilled eggplant fan for quite a few years now, and this is my philosophy: If you think you don’t like eggplant, please give grilled eggplant a chance! We absolutely loved the eggplant + Feta combination in this tasty eggplant cooked on the grill that also has a flavorful sauce and fresh herbs.<\/p>\n

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And I think just about anything vegetable cooked on the grill would be extra good when it’s sprinkled with Feta and chopped fresh herbs, and if If you like the sound of that even a little bit, please try this tasty eggplant recipe; I bet you’ll like it!<\/p>\n

What ingredients do you need?<\/h2>\n

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)<\/p>\n

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  • eggplants<\/li>\n
  • salt, for salting eggplant (see notes)<\/li>\n
  • Olive Oil<\/a> (affiliate link)<\/li>\n
  • chopped fresh mint<\/li>\n
  • chopped fresh cilantro<\/li>\n
  • crumbled Feta<\/li>\n
  • Minced Garlic<\/a> (affiliate link)<\/li>\n
  • fresh-squeezed lemon juice (I used my fresh-frozen lemon juice<\/a>)<\/li>\n
  • red onion<\/li>\n
  • ground Cumin<\/a> (affiliate link)<\/li>\n
  • Aleppo Pepper<\/a> (affiliate link), or a bit less use cayenne pepper)<\/li>\n
  • Spike Seasoning<\/a> (affiliate link); use any all-purpose seasoning if you don’t have Spike)<\/li>\n<\/ul>\n

    Will grilled Eggplant keep in the fridge?<\/h2>\n

    The original recipe just used one globe eggplant, but when we updated the photos we couldn’t resist doubling it, and the leftovers were still quite tasty even after they’d been in the fridge overnight. But feel free to cut the amounts in half if this is more grilled eggplant than will get eaten at your house!<\/p>\n

    Does grilled eggplant need to be salted?<\/h2>\n

    The Grilled Eggplant doesn’t absolutely have to be salted, but salting draws out excess liquid and removes any bitterness that naturally occurs in eggplant. We salted it and let it sit about 20 minutes on the first side, then another 20 minutes on the second side. Then wipe off the released liquid; that removes some of the salt too.<\/p>\n

    What if you don’t have an outdoor grill?<\/h2>\n

    You can definitely cook this delicious grilled eggplant on a stove-top grilling pan<\/a> (affiliate link) or inside a George Foreman Grill<\/a> (affiliate link) if it’s not grilling weather or you don’t have an outside grill! If you use the George Foreman Grill remember it grills both sides at once so the eggplant will get cooked more quickly.<\/p>\n

    What if you don’t have fresh herbs?<\/h2>\n

    You can use herbs that are available all year for this recipe like parsley and cilantro if you don’t have fresh mint. And the grilled eggplant will be delicious even without fresh chopped herbs, but they really do add to the flavor.<\/p>\n

    How low in carbs is the grilled eggplant recipe?<\/h2>\n

    This tasty recipe for cooking eggplant on the grill has about 11.7 net carbs per serving.<\/p>\n

    \"Grilled<\/p>\n

    How to Make Grilled Eggplant with Feta and Herbs:<\/h2>\n

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)<\/p>\n

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    1. Cut the ends off the eggplant and cut into slices about 3\/4 inch thick.<\/li>\n
    2. Grilled eggplant doesn’t really have to be salted, so feel free to skip that step if you’d like. But we salted it and let it sit about 20 minutes on the first side, then another 20 minutes on the second side. Wipe off the excess liquid with paper towels; that removes some of the salt too.<\/li>\n
    3. While the eggplant sits chop up the mint and cilantro (or fresh herb combination of your choice). Then buzz together minced garlic, salt, fresh lemon juice, and minced red onion in a food processor. Transfer to a bowl and let it sit for about 10 minutes; then stir in ground cumin, Aleppo Pepper<\/a> (affiliate link) or Cayenne, Spike Seasoning<\/a> (affiliate link) or other all purpose seasoning blend, and whisk in olive oil to make the vinaigrette. Crumble the desired amount of Feta cheese (and a little more Feta definitely won’t hurt!)<\/li>\n
    4. Brush the eggplant with olive oil on both sides and preheat the grill to medium-high heat.<\/li>\n
    5. If you want those nice criss-cross grill marks, grill the eggplant about 3-4 minutes on the first side and then lift the edge to see if the grill marks are dark enough.<\/li>\n
    6. When they are, rotate each piece of eggplant and cook about 3-4 minutes more.<\/li>\n
    7. Turn eggplant over and cook 3-4 minutes more on the second side, or until it’s done to your liking.<\/li>\n
    8. Arrange eggplant on a tray (or just use a baking sheet like we did), drizzle with garlic-cumin vinaigrette, and sprinkle with crumbled feta and herbs.<\/li>\n
    9. Serve the grilled eggplant right away and wait for compliments!<\/li>\n
    10. Leftover eggplant can be refrigerated overnight and reheated. The reheating will melt the cheese and wilt the herbs a bit, which I didn’t really mind, but you can also refrigerate the eggplant, herbs, and sauce separately if you know there’ll be leftovers.<\/li>\n<\/ol>\n

      Make it a Low-Carb Meal:<\/h2>\n

      Grilled eggplant would be great for a low-carb meatless dish, but if you wanted to serve it as a side dish it would taste great with one of these main dishes:<\/p>\n

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      • Grilled Fusion Chicken<\/a><\/li>\n
      • Grilled Lamb Chops with Garlic and Herbs<\/a><\/li>\n
      • Air Fryer Chicken Drumsticks<\/a><\/li>\n
      • Marinated Grilled Pork Sirloin Chops<\/a><\/li>\n
      • Grilled Chicken with Balsamic Vinegar<\/a><\/li>\n<\/ul>\n

        \"Grilled<\/p>\n

        Want more ideas for cooking eggplant?<\/h2>\n

        Check out my round-up of Low-Carb and Keto Eggplant Recipes<\/a> for more eggplant recipes from Kalyn’s Kitchen and other blogs around the web!<\/p>\n