This easy Mediterranean eggplant recipe is exactly what you need to liven up your lunch or dinner! This dish is perfect for an appetizer, side dish, or main dish, featuring tender grilled eggplant drizzled in a flavorful marinade sauce made with various fresh herbs and spices.
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For more vegan Mediterranean-inspired dishes you can count on to make your taste buds happy, check out my Mediterranean stuffed butternut squash, cabbage sweet potato soup, and hummus pizza.
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❤️ Why you’ll love it
This savory Mediterranean eggplant is one of the easiest and most versatile recipes to add to your lunch or dinner menu. Requiring less than ten steps and a half an hour to make, you can whip up this dish quickly in no time. There are no special ingredients, equipment, or skills required. Plus, it is grilled and not fried, so you will not have to worry about any lingering oil smell in your kitchen once it is done!
One of my favorite things about eggplant is its versatility. You can serve it as an appetizer, side dish, and main dish. There are also many different ways to season eggplant to your liking. However, the flavorful and aromatic olive oil marinade I use to make this recipe gives it a burst of Mediterranean flavors that are hands down the most delicious I have ever tasted (and I am sure you will agree)!
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🧾 Key ingredients
Eggplant – You will need one medium-sized eggplant cut into slices.
Olive oil – Olive oil is an essential ingredient in this recipe and is the base for the marinade. I like to use medium-flavored olive oil, but you can also use extra virgin olive oil.
Herbs and spices – To add flavor to the marinade, you will need smoked paprika, cumin, garlic powder, dried mint leaves, dried parsley, salt and black pepper.
Lemon juice – For the best flavor, use freshly squeezed lemon juice.
Feta cheese – While this is an optional ingredient, I highly recommend it to enhance the flavor of the eggplant! I use a dairy-free option from Violife.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
A grill pan will give your eggplant a nice, smoky flavor while also giving it those beautiful grill marks that everyone loves! I prefer to use a silicone brush for marinating because it is flexible and much easier to clean than bristled brushes.
👩🍳 Instructions
Making Mediterranean grilled eggplant
STEP 1
Wash and slice the eggplant into slices approximately ¼-inch thick. Sprinkle salt over both sides of the eggplant and allow it to rest for about 10-15 minutes. Then, gently pat the eggplant with a paper towel to remove excess moisture.
STEP 2
Combine the smoked paprika, cumin, garlic powder, dried mint, dried parsley, salt, black pepper, and freshly squeezed lemon juice in a small mixing bowl.
STEP 3
Use a silicone brush to spread the olive oil marinade onto one side of the sliced eggplant.
STEP 4
Heat the grill pan over high heat. Once heated, spread some olive oil in the pan.
STEP 5
Place the eggplant slices in the hot pan with the marinated side facing down. Grill over medium-high heat for 4-5 minutes. Then, brush the upper side of the eggplant with the marinate and flip the eggplant slices on the other side. Grill for an additional 4-5 minutes.
💡 Expert tip
For the best flavor and texture, it is important not to skip salting the eggplant. Not only does the salt help mask the eggplant’s natural bitterness, but it also reduces its moisture and spongy texture.
🔄 Variations
With different dressings – You can swap out the fresh lemon juice for balsamic vinegar to give the marinade a different flavor profile. Or, you can skip the marinade and serve it with one of my homemade tahini sauce recipes. Try it with my tahini Caesar dressing, fresh lemon herb tahini dressing, or maple dijon tahini dressing.
With different seasonings – You can also experiment with other spices, such as fresh basil, coriander, onion powder, thyme, and rosemary. Add a sprinkle of cayenne or red pepper flakes to the marinade to give it a little kick of heat.
🥣 Serving ideas
The great thing about this Mediterranean eggplant recipe is that it is light yet filling enough to serve as an appetizer, side dish, or main dish. Below are a few ideas for how to serve and enjoy your eggplant:
- With dip – Serve it as an appetizer with flavorful dipping sauce, such as my smoky roasted eggplant dip, vegan tzatziki, roasted beet hummus or any of these sauces for falafel.
- As a side dish – Serve it alongside other Mediterranean main dishes such as this falafel sandwich, falafel gyros or Greek vegan moussaka.
- As a burger – You can also add eggplant slices to slices of bread with vegan cheese and other vegetables to make a delicious eggplant burger. It also makes a great side dish to any vegan burgers!
❄️ Storing tips
Grilled Mediterranean eggplant is best when served fresh. However, if you happen to have leftovers, below is the best way to store and enjoy them later:
In the refrigerator – Store leftover grilled eggplant in an airtight container in the fridge for 3-5 days.
In the freezer – Once the eggplant slices have cooled to room temperature, place a piece of wax paper between each slice to prevent sticking, and put them in a freezer bag or container. You can also freeze the slices flat on a baking sheet and then move them to a freezer bag or container once frozen.
Reheating – Reheat the grilled eggplant on the grill, in a skillet over medium heat, or the oven at 350 degrees Fahrenheit. Keep in mind that the eggplant will have a softer texture once reheated.
🤔 FAQs
You can use almost any eggplant for this recipe. Globe eggplants (also known as American eggplants) are the most readily available and commonly used for grilling due to their large, easy-to-slice shape and perfect balance of flavors.
It is not necessary to peel the eggplant before using it. Plus, not only does the skin help hold together the slices while cooking, but it also provides nutrients!
It is not necessary to soak the eggplant before using it in this recipe.
More eggplant recipes
Eggplant is a great ingredient to make delicious recipes. Here is some of my favorite ones:
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Mediterranean Eggplant
Equipment
Ingredients
- 1 Eggplant (medium)
- 5 Tbsp Olive oil
- 1 tsp Salt
- 1 tsp Cumin
- ½ tsp Sweet smoked paprika powder
- ½ tsp Garlic powder
- ½ tsp Mint leaves dried
- ½ tsp Parsley dried
- ¼ tsp Black pepper
- 2 tsp Lemon juice (freshly squeezed)
- 1 oz Feta cheese vegan (optional)
Instructions
- Wash and cut the eggplant into ¼-inch thick slices. Salt both sides of the eggplants and let them rest for 10-15 minutes. Pat the eggplants with a paper towel to remove all excess moisture.
- In a small bowl mix olive oil, smoked paprika, cumin, garlic powder, mint, parsley, salt, black pepper, and lemon juice.
- With the help of a silicon brush spread this marinade on one side of the eggplant slices.
- Bring a grill pan to high heat. Once hot, spread some oil.
- Add eggplant slices (marinated side down). Grill them for 4-5 minutes on medium-high heat. Before turning them over, brush the upper sides with the marinade. Grill the other side for 4-5 minutes.
- Remove the eggplants from the pan, and let them rest. Sprinkle some feta cheese on top.
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