Grilled Eggplant on the BBQ — Recipe with Dry Rub

Eggplant is one of the best vegetables for the BBQ — the high heat caramelizes the outside while the flesh inside becomes creamy and soft. With a dry rub, you get an intense, smoky flavor that transforms eggplant from bland to spectacular. Perfect as a side dish with grilled meat or as a vegetarian main course.

Why eggplant works so well on the BBQ

  • High water content — eggplant contains a lot of moisture that evaporates during grilling and steams the flesh from within
  • Spongy texture — absorbs oil and herbs excellently
  • Caramelization — natural sugars caramelize at high heat for a sweet, smoky flavor
  • Versatile — works as a side dish, vegetarian main course, or base for dips

Which dry rub should you use?

  • Toscana Fire — Fennel seed, smoked paprika, allspice. Mediterranean and aromatic — the perfect match for eggplant. Fennel and eggplant are a classic Italian combination. Highly recommended.
  • Shawarma BBQ Rub — Cumin, coriander, cinnamon. Middle Eastern and warm — gives eggplant a deep, aromatic flavor. Serve with tahini sauce for a classic Levantine combination.
  • Tex-Mex BBQ Rub — Cumin, smoked paprika, chili. Smoky and spicy — for a bolder flavor on eggplant.

What do you need?

Ingredients (for 4 people as a side dish)

  • 2 large eggplants
  • 3–4 tablespoons olive oil
  • 1–2 tablespoons dry rub of choice
  • Optional: coarse sea salt, fresh herbs, and lemon for serving

Supplies

  • BBQ (charcoal or gas)
  • Brush for oil
  • Tongs

Step-by-step recipe

Method 1: Slices (fastest, 10–15 minutes)

  1. Slicing — cut the eggplant into slices about 1–1.5 cm thick. Too thin and they fall apart, too thick and they won't cook through properly.
  2. Salting (optional) — sprinkle the slices with salt and let stand for 15–20 minutes. Then pat dry with paper towels. This removes excess moisture for better cooking and less bitterness.
  3. Rub with oil — generously brush both sides with olive oil. Eggplant absorbs a lot of oil — don't be stingy.
  4. Sprinkle with rub — lightly sprinkle both sides with the dry rub.
  5. Prepare BBQ — direct heat at 200–220°C.
  6. Grilling — place the slices on the direct zone. Grill for 4–5 minutes per side without moving — let grill marks form.
  7. Done — the eggplant is cooked when it feels soft when poked with a fork and has nice grill marks.

Method 2: Whole grilling (most creamy, 30–40 minutes)

  1. Prick eggplant — prick the whole eggplant several times with a fork to allow steam to escape.
  2. Rub with oil — generously brush the outside with olive oil and sprinkle with rub.
  3. Directly on the coals — place the whole eggplant directly on the glowing coals or on the grill over direct heat.
  4. Turn — turn every 8–10 minutes for even cooking on all sides.
  5. Done — after 30–40 minutes, the skin will be black and wrinkled, and the flesh completely soft. This is the base for baba ganoush.
  6. Halve and serve — cut the eggplant in half and scoop out the creamy flesh. Sprinkle with extra rub, olive oil, and fresh herbs.

Serving suggestions

  • As a side dish with meat — Toscana Fire eggplant next to lamb chops or sirloin steak
  • With tahini sauce — the classic Middle Eastern combination with Shawarma eggplant
  • With tzatziki — fresh and creamy with Toscana Fire eggplant
  • With chimichurri — Argentinian herb sauce that pairs beautifully with grilled eggplant
  • As baba ganoush — scoop out the flesh of the whole grilled eggplant, mix with tahini, garlic, and lemon
  • On a platter — grilled eggplant slices as part of a vegetable platter

Tips for perfect grilled eggplant

  • Use oil generously — eggplant absorbs a lot of oil. Too little oil results in dry, tough slices.
  • Don't slice too thin — slices of 1–1.5 cm are ideal. Thinner slices will fall apart.
  • Don't move — let the slices sit for 4–5 minutes before turning. They will then release easily, and you'll get nice grill marks.
  • Salt beforehand — removes excess moisture and reduces bitterness. Not mandatory but gives a better result.
  • High heat — eggplant needs high direct heat for caramelization.

Frequently asked questions

How long should eggplant be on the BBQ?

In slices: 8–10 minutes total (4–5 minutes per side) over direct heat of 200–220°C. Whole grilled: 30–40 minutes over direct heat, turning regularly.

Do I need to peel eggplant for the BBQ?

No — the skin protects the flesh during grilling and adds extra flavor. For whole grilled eggplant, the skin will turn black — that's intentional. You then scoop out the flesh.

Can I roast eggplant in the oven instead?

Yes — 220°C convection, slices on a baking sheet with oil and rub, 20–25 minutes. Flip halfway. Less smoky than on the BBQ but also delicious.

More grilled vegetables

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