Grilling Eggplant on the BBQ: Slices or Whole

You can grill eggplant on the BBQ in slices or whole. Slices are quick to prepare and suitable as a side dish; a whole eggplant becomes soft and creamy for baba ganoush or a warm dip. Use sufficient but not excessive oil and aim for tenderness rather than relying solely on the clock.

Slices of aubergine and other vegetables on a round charcoal barbecue
Aubergine on the grill, shown alongside other grilled vegetables.

Grilling eggplant in short

Method Heat Estimated time Result
1–1.5 cm slices Direct, approx. 200–220 °C Approx. 3–5 minutes per side Soft with grill marks
Halved eggplant Direct, followed by gentler heat Approx. 15–25 minutes Soft flesh, firm skin
Whole eggplant Direct or over hot coals Approx. 25–45 minutes Very soft flesh, charred skin

Times vary based on size, ripeness, and BBQ performance. A whole eggplant is ready when it has collapsed all around and a skewer passes through the flesh without resistance.

Ingredients for 4 people

  • 2 large eggplants
  • 2–3 tablespoons olive oil for slices
  • BBQ rub to taste
  • Lemon and fresh herbs for serving
  • Optional: tahini, yogurt, feta, or chimichurri

For store-bought rubs, always check the current packaging for dosage, ingredients, and allergens.

Do you need to salt eggplant beforehand?

For modern, fresh eggplants, pre-salting is usually not necessary to remove bitterness. It can, however, help to dry out the surface and prepare it for seasoning. Lightly salt the slices, let them stand for 20–30 minutes, and pat them dry thoroughly. Skip this step if you want to grill quickly or are using a salty rub.

Method 1: Grilling eggplant slices

  1. Cut the eggplant into 1–1.5 cm slices.
  2. Salt beforehand if desired and pat thoroughly dry.
  3. Brush both sides thinly with oil and apply a light coating of rub.
  4. Preheat the BBQ to direct heat around 200–220 °C.
  5. Grill the slices for about 3–5 minutes without constantly moving them.
  6. Turn them over and grill the other side until the flesh is soft.
  7. Serve with lemon, herbs, or a sauce.

Eggplant absorbs oil easily. Therefore, apply oil with a brush instead of letting the slices soak in it. Excess oil can also drip into the coals and cause flare-ups.

Method 2: Grilling a whole eggplant

  1. Wash and dry the eggplant.
  2. Pierce the skin several times to allow steam to escape.
  3. Place the eggplant over direct heat or on a suitable rack just above hot coals.
  4. Turn regularly using tongs.
  5. Grill until the skin is dark and wrinkled all around and the flesh feels completely soft.
  6. Let rest briefly, cut open, and scoop the flesh out of the skin.

The skin may become charred with this method; use the soft flesh for a dip. Remove loose charred bits of skin to taste.

Method 3: Eggplant halves

  1. Halve the eggplant lengthwise and score the flesh in a crosshatch pattern without cutting through the skin.
  2. Brush thinly with oil and lightly season.
  3. Grill the cut side first over direct heat until browned.
  4. Turn over and continue cooking over gentler heat with the lid closed.
  5. Serve once the flesh is soft.

Which rub goes well with eggplant?

Italian

Toscana Fire pairs well with lemon, basil, tomato, and optionally Parmesan.

Middle Eastern

Shawarma BBQ Dry Rub goes well with tahini sauce, mint, and flatbread.

Smoky and spicy

Smoky Spicy Tex-Mex BBQ Rub pairs with lime, salsa, and beans.

Use rub sparingly over direct heat, especially if the spice blend contains sugar. Dark spices are not necessarily burnt; taste and watch for bitter, charred spots.

BBQ Baba ganoush

Mix the soft flesh of a whole grilled eggplant with tahini, lemon juice, garlic, and olive oil. Add salt and any rub only after tasting. Do not leave the eggplant unrefrigerated if you are making the dip in advance; chill it promptly and keep it covered in the refrigerator.

Why does eggplant sometimes turn out tough or greasy?

  • Tough: The eggplant is usually not cooked through or the slices are too thick.
  • Greasy: Too much oil was used or new oil was added before the inside was cooked.
  • Dry: Very thin slices were left over high heat for too long.
  • Bitter: The rub or exterior is burnt, or the eggplant was less fresh.
  • No color: The surface was wet or the BBQ was not hot enough.

Serving suggestions

More grilled vegetables

Frequently asked questions

How long does eggplant need on the BBQ?

Slices usually need 3–5 minutes per side. A whole eggplant often takes 25–45 minutes, depending on size and heat.

Should you peel eggplant before the BBQ?

No. The skin keeps slices and halves together. With a whole eggplant, you scoop the soft flesh out of the skin after grilling.

Do you need to salt eggplant beforehand?

This is usually not necessary. It can help dry the surface, but it is not a required step.

How do you know if eggplant is done?

The flesh should be soft and a skewer should encounter little resistance.

Can you store grilled eggplant?

Yes. Cool leftovers promptly, store covered in the refrigerator, and follow standard food storage guidelines.