Grilled Eggplant with creamy whipped feta with mint and pine nuts. Many grilled eggplant recipes turn out soggy or greasy, but as a food scientist, I’ve got the secrets to ensure it turns out perfectly every time!
This silky Grilled Eggplant recipe melts in your mouth, has a beautiful char and tastes smoky throughout.
I love to serve it on its own, but for a special meal, I layer it over a fluffy bed of whipped feta brightened with fresh lemon juice, with herbs and pine nuts.
Grilled Eggplant Ingredients
I love to brush my grilled eggplant with garlic and olive oil for deep grill marks and lots of flavor.
Here is what you need for grilled eggplant with whipped feta.
Eggplant
- Globe or Italian eggplant: cut lengthwise into 1/2-inch thick strips.
- Kosher salt: for the cure that solves the oil-sponge problem.
Whipped Feta
- Feta cheese: crumbled, for the tangy base.
- Full-fat Greek yogurt: smooths and lightens the feta.
- Olive oil
- Lemon: both zest and juice for brightness.
- Black pepper
For the Flavored Oil and Serving
- Olive oil: brushed on so the strips soak it up.
- Garlic: grated fine so it coats every slice.
- Red pepper flakes: a gentle background heat.
- Fresh mint or parsley: torn over the top to finish.
- Toasted pine nuts: for crunch and richness.
Full recipe quantities listed in the recipe card at the bottom of the article.
For more smoky summer veg, try my grilled zucchini pizza or crispy air fryer eggplant.
Variations and Substitutions
This recipe bends easily to what you have on hand.
- No grill? Use a grill pan or broil the strips until charred. My air fryer eggplant is another route.
- Swap the herb: flat-leaf parsley, basil, or dill all work in place of mint.
- Change the nut: toasted walnuts or slivered almonds stand in for pine nuts.
- More heat: add a pinch of Aleppo pepper or a drizzle of hot honey.
Grab These Tools
You only need a few basics for this one.
- Colander: to hold the eggplant while it cures.
- Blender or small food processor: for silky whipped feta.
- Grill or grill pan: heated to medium-high.
- Wire grill brush: for clean, non-stick grates.
- Pastry brush: to coat the strips with garlic oil.
This would pair beautifully with my Greek pasta salad.
How to Make Grilled Eggplant with Whipped Feta: An Easy Guide
The steps are simple, but the order matters. Cure first, then grill.
Salt-Cure the Eggplant
First, sprinkle both sides of the strips with salt. Then spread them in a colander and rest 20 to 30 minutes. Soon the surface beads with moisture as the salt draws water out.
After curing, rinse the slices well under cold water. Then press them completely dry with paper towels. Dry surfaces char, wet surfaces steam.
Make the Whipped Feta
First, add the feta, yogurt, olive oil, lemon, and pepper to a blender. Process 30 to 60 seconds until completely smooth and creamy.
Marinate and Heat the Grill
Meanwhile, whisk the olive oil, garlic, red pepper flakes, and pepper. Then brush both sides of the eggplant generously. It soaks up the garlic oil, so use it all.
Next, heat your grill to medium-high. Clean the grates with a wire brush, then oil them just before cooking.
Grill Until Tender
Now lay the eggplant on the grill and do not touch it for 4 to 5 minutes. When a slice releases cleanly without sticking, it is ready to flip. If it resists, wait another minute.
Then grill the second side 4 to 5 more minutes. Finally, it is done when a knife slides through with zero resistance.
Plate and Finish
First, spread the whipped feta across a platter in loose swoops. Then arrange the grilled eggplant over the top, slightly overlapping.
Finally, drizzle with olive oil. Then scatter the torn mint and toasted pine nuts over everything and serve.
5 Common Mistakes When Making Grilled Eggplant
Here are the most frequent mix-ups to avoid when making grilled eggplant:
- Skipping the salt cure. Otherwise, raw eggplant soaks up oil and turns greasy. The cure keeps it light.
- Grilling it wet. Water on the surface makes the eggplant steam, not char. So press it bone dry first.
- Cutting the eggplant slices too thin. Thin slices fall apart on the grates. A 1/2-inch thickness holds together and chars well.
- Flipping too soon. Eggplant sticks until it is ready. Let it release on its own before you turn it.
- Pulling it off early. Undercooked eggplant is spongy and bitter. For the best results, grill until a knife meets no resistance.
Make Ahead and Storage
Both parts hold well, which makes this a smart dish to prep early.
Storing Leftovers
- Refrigerate the eggplant and feta separately in airtight containers.
- Keeps for up to 4 days in the fridge.
- Whipped feta can be made up to 3 days ahead.
Freezing
- Grilled eggplant freezes for up to 2 months in a sealed bag.
- Do not freeze the whipped feta, as it separates when thawed.
- Thaw the eggplant in the fridge overnight before reheating.
Reheating Grilled Eggplant
- Warm the strips in a 350F oven for 8 to 10 minutes.
- Serve the whipped feta cold or at room temperature.
- Skip the microwave, which turns the eggplant soft and watery.
How to Serve This Grilled Eggplant Recipe
This platter works as an appetizer, a side, or a light meal. In fact, it pairs with almost anything off the grill. Browse my side dish recipes for more ideas.
Grilled Eggplant Toppings
- Fresh herbs: mint, parsley, basil, or dill, torn over the top.
- Toasted nuts: pine nuts, walnuts, or almonds for crunch.
- Finishing touches: a drizzle of honey, good olive oil, or a squeeze of lemon.
Dishes to Serve with Grilled Eggplant
- Grilled mains: my harissa lamb chops, grilled chicken with balsamic chicken marinade, or grilled honey mustard chicken thighs.
- Seafood: a fillet of grilled salmon rounds out the meal.
- A spread: add it to my backyard grilling menu.
How to Make the Best Grilled Eggplant: Final Notes + Secrets
A few small moves make a big difference here.
- The cure is the magic: salt collapses the air pockets so the eggplant chars instead of soaking up oil.
- Dry equals char: press the slices until the surface feels truly dry to the touch.
- Hot grates matter: of course a clean, oiled, medium-high grill gives you those deep marks. See my grilling tips.
- Cook it fully: in the end, eggplant turns sweet and creamy only when it is soft throughout.
- Serve it warm: the contrast of warm eggplant on cool feta is the best part.
Other Eggplant Recipes You’ll Love
- Crispy Air Fryer Eggplant
- Roasted Eggplant and Portobello Mushroom Lasagna
- Homemade Greek Moussaka
- Greek Shepherd’s Pie (Shortcut Moussaka)
- Grilled Zucchini Pizza
Perfect Grilled Eggplant (with Whipped Feta)
Video
Ingredients
For the Eggplant
- 2 large globe or Italian eggplants about 2 lb total, cut lengthwise into 1/2-inch thick strips
- 3 tsp kosher salt for the cure
Whipped Feta
- 8 oz feta cheese crumbled
- 6 tbsp full-fat Greek yogurt
- 3 tbsp olive oil
- 1 lemon zested and juiced
- ⅛ tsp black pepper
For the Flavored Oil
- ½ cup olive oil
- 3 cloves garlic grated, about 3 tsp
- ¼ tsp red pepper flakes
- ¼ tsp freshly ground black pepper
For Serving
- 2 tbsp extra-virgin olive oil for drizzling
- 1 tbsp fresh mint or flat-leaf parsley torn
- 2 tbsp toasted pine nuts
Instructions
- Sprinkle both sides of the eggplant with salt and spread in a colander. Rest 20 to 30 minutes. Rinse thoroughly under cold water, then press or squeeze completely dry with paper towels.
- Add all whipped feta ingredients to a blender or small food processor. Process 30 to 60 seconds until completely smooth and creamy.
- Whisk together the olive oil, grated garlic, red pepper flakes, and black pepper. Brush both sides of the eggplant generously. Heat the grill to medium-high, clean the grates, then oil them just before cooking.
- Place the eggplant on the grill and do not touch for 4 to 5 minutes. Flip when it releases cleanly. Grill the second side 4 to 5 minutes, until a knife pokes through with zero resistance.
- Spread the whipped feta across a platter. Arrange the grilled eggplant over the top. Drizzle with olive oil and scatter with torn mint and toasted pine nuts.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
