Looking for a bold, summery dish that’s bursting with flavor? This grilled eggplant recipe is anything but basic. Perfectly charred farm-fresh eggplant rounds are drizzled with a zesty garlic-jalapeño olive oil sauce, sprinkled with tangy sumac, and optionally served with creamy whipped feta and warm pita. It’s an easy, impressive dish for any summer spread.
You’ll need:
- 1 eggplant, sliced into ½-inch rounds
- Kosher salt
- Extra virgin olive oil
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- Juice of 1 lemon
- 1 jalapeño, finely chopped (remove ribs/seeds for less heat)
- 1 to 2 teaspoons sumac
- Pinch of kosher salt
- Whipped feta
- Warmed pita bread
To make:
Lay the eggplant slices on a tray lined with paper towels. Sprinkle generously with salt and let sit for 20–30 minutes. This draws out bitterness and moisture. Beads of water will form—pat them dry and brush off excess salt before grilling.
In a small bowl, mix the olive oil, lemon juice, garlic, jalapeño, and a pinch of salt. Let the flavors meld while you prepare the rest of the dish—the acid from the lemon softens the garlic and jalapeño heat.
Preheat a gas grill or indoor griddle to medium-high and lightly oil the grates. Make sure it’s hot before adding the eggplant.
Brush one side of the eggplant slices with olive oil and place them oiled side down on the grill. Cook for 3–4 minutes per side, brushing the other side with oil after flipping. Grill until tender with visible char marks.
Arrange grilled eggplant on a platter. Sprinkle with sumac and drizzle generously with the garlic-jalapeño oil. Serve with whipped feta and warm pita if you like—it’s the perfect combination of smoky, spicy, and creamy.
Sign up for our CSA farm boxes online today or visit us at a farmer’s market near you! You can find more delicious recipes on our blog.
