How To Bbq Eggplant On Gas Grill
1. Choosing and Preparing the Eggplant
Select firm, smooth eggplants with shiny skin and no soft spots. Medium-sized eggplants are best because they contain fewer seeds and cook evenly.
Preparation steps:
Slice evenly – Cut the eggplant into ½-inch (1.25 cm) thick rounds or lengthwise strips.
Salt lightly – Sprinkle salt on both sides and let it rest for 20–30 minutes. This draws out excess moisture and reduces bitterness.
Rinse and pat dry – After resting, rinse off the salt and dry the slices with paper towels.
Brush with oil – Coat both sides lightly with olive oil to prevent sticking and help browning.
| Step | Purpose |
|---|---|
| Slicing evenly | Promotes consistent cooking |
| Salting | Reduces moisture and bitterness |
| Oiling | Prevents sticking and improves color |
2. Preheating the Gas Grill
Preheat the grill to medium heat (375–400°F / 190–205°C) for 10 minutes with the lid closed. Clean the grates thoroughly and brush them with oil. Consistent medium heat allows the eggplant to cook through without burning.
3. Grilling Time and Temperature
Place the eggplant slices directly on the grill grates. Grill for 4–6 minutes per side, turning once when grill marks appear. The texture should be tender but not mushy, with golden-brown edges and a light smoky aroma.
| Slice Thickness | Cooking Time | Grill Temperature | Result |
|---|---|---|---|
| ½ inch (1.25 cm) | 8–10 min total | 375–400°F (190–205°C) | Soft, lightly charred |
| ¾ inch (2 cm) | 10–12 min total | 375°F (190°C) | Tender, meaty texture |
Tip: Avoid pressing the eggplant down with a spatula, as it releases moisture and prevents caramelization.
4. Flavor Enhancements and Marinades
Grilled eggplant absorbs flavor easily, so you can season it before or after cooking. Here are a few simple flavor options:
Garlic Herb Marinade: Olive oil, minced garlic, thyme, and rosemary.
Asian Glaze: Soy sauce, sesame oil, and a touch of honey.
Mediterranean Style: Olive oil, lemon juice, oregano, and salt.
Spicy BBQ Rub: Smoked paprika, chili flakes, and pepper.
Let the eggplant marinate for 15–30 minutes before grilling for deeper flavor.
5. Step-by-Step Grilling Method
Brush oil on both sides of each slice.
Place on grill over medium heat; close the lid for even cooking.
Grill 4–6 minutes per side until golden brown and soft inside.
Remove and rest for 2–3 minutes before serving.
| Step | Time | Purpose |
|---|---|---|
| Oil and season | — | Prevent sticking & add flavor |
| Grill side one | 4–6 min | Form sear marks |
| Grill side two | 4–6 min | Cook through evenly |
| Rest briefly | 2–3 min | Retain juiciness |
6. Serving Ideas
Grilled eggplant is versatile and complements many cuisines. Try serving it:
With grilled meats or seafood as a smoky side dish.
As part of a Mediterranean platter with hummus, pita, and olives.
Layered with tomato sauce and cheese for a quick grilled eggplant parmesan.
Chopped into cubes for salads, wraps, or pasta dishes.
Drizzled with balsamic glaze or topped with feta for a tangy finish.
7. Helpful BBQ Tips
Keep the lid closed to maintain steady heat.
Avoid overcrowding the grill so air circulates evenly.
Use tongs, not a fork, to flip slices without tearing them.
Don’t overcook: Eggplant becomes mushy if left too long.
For smoky depth, add a few soaked wood chips to your gas grill.
8. Conclusion
BBQ eggplant on a gas grill takes only 8–12 minutes, making it a quick, healthy, and flavorful addition to any outdoor meal. With proper salting, oiling, and medium heat, you’ll achieve tender slices with crisp grill marks and a subtle smoky aroma. Using a reliable gas grill from TopGrill Outdoor ensures even heat distribution and effortless control—helping you perfect grilled vegetables that stand out in every barbecue spread.
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