There is nothing quite like cooking with fresh produce from the farmers market, especially during the height of summer. On a recent Sunday morning trip to the farmers market, I picked up a beautiful fresh eggplant and knew almost immediately that I wanted to put it on the grill.
Eggplant is one of those vegetables that was made for grilling. The high heat gives it gorgeous grill marks and a slightly smoky flavor, while the inside becomes wonderfully tender. And because eggplant has such a mild flavor on its own, it’s the perfect canvas for something fresh and flavorful spooned over the top.
A delicious and easy homemade salsa verde.
Made with fresh parsley and basil, briny capers, garlic and extra-virgin olive oil, the salsa verde adds a bright, herbaceous finish that pairs beautifully with the smoky grilled eggplant. I spoon it over the eggplant while the slices are still warm, allowing all that flavorful olive oil and those fresh herbs to settle into every bite.
This Grilled Eggplant with Salsa Verde is simple summer cooking at its best—and a delicious way to put a farmers market find to good use.
Why You’ll Love This Grilled Eggplant
One of my favorite things about this recipe is how something so simple can have so much flavor.
The eggplant only needs olive oil, salt and pepper before going onto the grill. From there, the grill does most of the work, giving the slices beautiful char marks and a subtle smoky flavor.
Then there’s the salsa verde. Fresh parsley and basil keep it light and summery, capers provide a salty, briny bite, and fresh garlic gives the sauce just enough punch. Extra-virgin olive oil brings everything together.
It’s also a great recipe for summer entertaining because you don’t have to serve it piping hot. The grilled eggplant is delicious warm or at room temperature, making it an easy side dish when you’re cooking several things on the grill.
Ingredients You’ll Need
For the Grilled Eggplant
Eggplant: Choose a medium eggplant that feels firm and heavy for its size, with smooth, shiny skin.
Olive oil: Brushing the eggplant with olive oil helps prevent it from sticking to the grill and encourages those beautiful grill marks.
Kosher salt and freshly ground black pepper: Simple seasoning is all the eggplant needs before grilling.
For the Salsa Verde
Fresh parsley: This makes up the herbaceous base of the salsa verde.
Fresh basil: Basil adds another layer of fresh summer flavor and pairs especially well with eggplant.
Capers: These give the salsa verde its salty, briny bite.
Fresh garlic: A small amount of garlic adds plenty of flavor without overwhelming the fresh herbs.
Extra-virgin olive oil: Use an olive oil you enjoy here because its flavor really comes through in the finished sauce.
Kosher salt and freshly ground black pepper: Season the salsa verde to taste after combining the ingredients.
How to Make Grilled Eggplant with Salsa Verde
Start by preheating your grill to 400°F.
Trim the ends from one medium eggplant and slice it crosswise into rounds approximately 1 inch thick. Keeping the slices relatively thick helps them hold their shape on the grill while allowing the centers to become tender.
Brush both sides of the eggplant slices with olive oil and season with kosher salt and freshly ground black pepper.
While the grill is heating, prepare the salsa verde. Combine the chopped parsley, basil, capers and fresh garlic in a small bowl. Pour in the extra-virgin olive oil and stir everything together. Season with salt and freshly ground black pepper to taste.
Place the eggplant slices directly onto the hot grill grates and grill for approximately 2 minutes per side, or until the eggplant is tender and has developed beautiful grill marks.
Transfer the grilled eggplant to a serving platter and let it rest for about 2–3 minutes. You want it to still be warm, but not piping hot, when you add the salsa verde.
Spoon the salsa verde generously over the warm eggplant and serve.
Tips for Grilling Eggplant
Don’t slice it too thin. Approximately 1-inch-thick rounds work beautifully for this recipe. Thinner slices can become very soft and may be more difficult to handle on the grill.
Oil both sides. Eggplant absorbs oil quickly, so brush the slices rather than pouring the olive oil directly over them. You want them nicely coated without becoming saturated.
Preheat the grill. Letting the grill come up to temperature before adding the eggplant helps create those distinctive grill marks.
Don’t move the eggplant too soon. Once the slices hit the grill, give them time to cook undisturbed before flipping. That’s how you get those gorgeous marks.
Add the salsa verde while the eggplant is warm. Give the eggplant a couple of minutes to rest after grilling before spooning the salsa verde over the top. It will still be warm enough to take on all that wonderful flavor without being piping hot.
What to Serve with Grilled Eggplant
This grilled eggplant makes a wonderful summer side dish and can accompany almost anything you’re already cooking outside.
Serve it alongside grilled chicken, steak, pork or fish. It would also be delicious as part of a Mediterranean-inspired spread with crusty bread, olives, hummus and a fresh summer salad.
For a simple meatless meal, pair it with warm crusty bread—and don’t let the flavorful salsa verde and olive oil left on the platter go to waste!
Can I Serve Grilled Eggplant at Room Temperature?
Absolutely! In fact, that’s one of the things that makes this recipe so convenient for summer entertaining.
Serve the eggplant shortly after grilling while it’s still warm, or let it come to room temperature. Either way, you’ll get the smoky flavor of the grilled eggplant paired with that fresh, herbaceous salsa verde.
If preparing the components in advance, keep the salsa verde separate and spoon it over the eggplant closer to serving.
How to Store Leftovers
Grilled eggplant is at its best the day it’s made, when you can really appreciate its freshly grilled texture and flavor.
If you do have leftovers, transfer them to an airtight container and refrigerate. Keep in mind that the eggplant will soften as it sits in the refrigerator.
Enjoy leftovers at room temperature or gently warmed rather than trying to recreate that just-off-the-grill texture.
Grilled Eggplant with Salsa Verde Recipe
Serves: Approximately 4 as a side dish
Grill Temperature: 400°F
Grilling Time: Approximately 4 minutes
Ingredients
Grilled Eggplant
- 1 medium eggplant
- 2–3 tablespoons olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Salsa Verde
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 2–3 tablespoons capers, drained
- 1 teaspoon fresh garlic, minced
- ⅓ cup extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the grill to 400°F.
- Trim the ends from the eggplant and slice crosswise into approximately 1-inch-thick rounds.
- Brush both sides of the eggplant slices with olive oil. Season with kosher salt and freshly ground black pepper.
- To make the salsa verde, combine the parsley, basil, capers and garlic in a small bowl. Add the extra-virgin olive oil and stir until combined. Season with salt and freshly ground black pepper to taste. Set aside.
- Place the eggplant slices directly onto the preheated grill. Grill for approximately 2 minutes per side, or until tender with well-defined grill marks.
- Transfer the grilled eggplant to a serving platter and allow it to rest for 2–3 minutes.
- Spoon the salsa verde over the warm eggplant.
- Serve warm or at room temperature.
Recipe Notes
- Eggplants vary in size, so the amount of olive oil needed for brushing may vary slightly.
- For the best texture, cut the eggplant into approximately 1-inch-thick rounds.
- Use 2 tablespoons of capers for a slightly milder salsa verde or closer to 3 tablespoons if you enjoy a more pronounced briny flavor.
- The eggplant can be served warm or at room temperature, making it especially convenient for summer entertaining.
Whether you serve it warm from the grill or at room temperature for a summer gathering, I hope this Grilled Eggplant with Salsa Verde finds its way onto your table before eggplant season is over.
In the Kitchen with Mare 