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Mediterranean Grilled Aubergine

My Mediterranean Grilled Aubergine recipe is easy to follow. Grilling aubergine on the barbecue results in soft and smoky slices of aubergine that I then marinated in an Italian marinade, making these griddled aubergines the perfect accompaniment to any anti-pasti or sharing platter.

Antipasti board of marinated Mediterranean grilled eggplant, zucchini, and peppers with olives and bread.

This Mediterranean grilled aubergine recipe is one of my favourite recipes on the blog. I love aubergine, or eggplant as it is also known, and this is a delicious way to enjoy it. I find that even family members who are less keen, enjoy my Mediterranean grilled aubergine with the Italian marinade, as the flavors work so well together.

Grilled aubergine slices are a great way to use up a glut of aubergines that anyone might have growing in their greenhouses over the Summer months.

Mediterranean grilled aubergine is quick to make and once done will keep in the fridge for a couple of weeks, ready to add as a side dish or sharing platter. Make make them the star of the show in a grilled aubergine salad, or serve as a simple lunch, with a side of freshly baked sourdough bread and a bowl of olives.

Grilled aubergine features in Nadiya Hussein’s Coronation Aubergine recipe, created for the Coronation of King Charles. While I have used the BBQ to griddle the aubergine, in Nadiya’s Coronation Aubergine recipe she uses a griddle pan.

You don’t get quite the same smoky flavor with a griddle pan as you do with a BBQ, but it’s another easy way to grill aubergine. So, I include instructions on how to do that within this post too.

Why you’ll love this recipe:

  • Easy to prepare and grill using a few simple marinade ingredients.
  • A tasty addition to any sharing platter, serve with meat, hummus, pickled veggies and some toasted flat-breads.
  • Leftovers can be stored in the fridge for a couple of weeks, and make a great addition to your lunchtime salad.

How to grill aubergine on the BBQ:

Aubergines being sliced on a wooden board
  • Slice the aubergine into 1cm discs.
Sliced aubergines (eggplant) on a charcoal bbq grilling.
  • Cook the aubergine till soft, either over charcoal or under the grill.
Chargrilled aubergines (eggplant) in a tray.
  • Once cooked set the aubergine aside and allow to cool.
marinade consisting of chillies, garlic, parsley and oil
  • Meanwhile add the marinade ingredients to a bowl and mix well to combine.
Grilled aubergine in an italian marinade.
  • Add the cooled aubergine to the marinade and mix well.
Grilled aubergine in an italian marinade in a plastic lidded container to be stored until needed.
  • Layer the aubergine into a container, add the marinade and if necessary add more olive oil to cover the aubergine, place on a tight fitting lid and pop in the fridge.

How to grill aubergine in a pan?

Place the griddle pan over the stove on a medium heat. Brush each slice of aubergine on both side with olive oil and place the slices in the griddle pan.

Cook for around 2-3 minutes on each side until starting to brown then remove from the pan and set aside to cool. Work in batches so you don’t overcrowd the pan.

Once all the aubergine has been cooked and cooled, add it to the Italian marinade.

Recipe ingredients:

Ingredients for making an Italian marinade.
  • AUBERGINE (EGGPLANT): I use 1 large or 2 small aubergines, sliced into 1cm rounds. You can also use this recipe to grill courgettes or bell peppers and can find instructions for that later in the post.
  • GARLIC: I always use fresh garlic in the marinade as it has the best flavour. You could use garlic puree in a pinch, but don’t add garlic salt as it just doesn’t have the same flavour.
  • CHILI: I use a fresh red chilli which I de-seed and finely chop. If you don’t like chilli heat, leave it out.
  • FRESH HERBS: A small bunch of chopped flat leaf parsley flavours the marinade. You could also use fresh oregano or basil.
  • ACID: I add both balsamic vinegar and the juice of half a lemon to the marinade.
  • OIL: I use extra virgin olive oil in the marinade as it has the best flavour.
  • SEASONING: The marinade is seasoned with a little sea salt and freshly ground black pepper.

How to serve Mediterranean grilled aubergine?

Quite often they’re eaten straight from the tub in the fridge and don’t actually make it to the plate! However, I do love serving grilled eggplant on an anti-pasti board with olives; pickled vegetables; meats and other cold cuts; and hummus. Serve alongside these easy recipes:

They also taste delicious as a side dish alongside some spicy couscous, or some grilled meats.

For more recipes read my Easy Mezze Platter Ideas post.

Can I use this method to marinate other vegetables?

The same process and marinade can be used for courgettes (zucchini) and peppers too. When I have the BBQ on I will often grill all 3 fruits and add them to the marinade.

The aubergine and courgette are sliced and charred on both sides. However, the pepper needs to be treated a little differently. The process for grilling peppers is explained below.

How to grill peppers:

  • Place the peppers on the grill whole and allow the skin to completely blacken on all sides.
  • Once the pepper skin has blackened, place it straight into a plastic bag and seal. Allow the pepper to steam for around 10 minutes, then remove it from the bag.
  • By this time the skin should slip right off the pepper.
  • Discard the skin, gently open the pepper up and remove the stalk, inner core and any seeds.
  • Now run the pepper under cold water, dry it on some kitchen paper and add to the marinade.
An antipasti board of marinated aubergine, courgette and peppers with cured meats, bread and olives.

Recipe hints & tips:

  • Make the best use of your barbecue. When I have the BBQ lit, I always make sure I get the best out of my coals, so I will often grill other bits and pieces to use for another meal another day. Once I’ve eaten my food, it will often grill some aubergine, courgette and pepper, add it to the marinade which I made earlier in the day. This saves me lighting the BBQ just to cook a few vegetables and means I have the ingredients for an easy salad or sharing platter the following day.
  • If grilling courgette and peppers too, I suggest that you double the recipe for the marinade. It’s really important to keep the veggies covered in a layer of oil at all times to stop them spoiling.
  • Don’t waste the flavored oil! Once you have eaten the marinated aubergine, don’t throw away the olive oil. It is beautifully flavoured and can be used to drizzle over food, like salad or meat; in salad dressings; for sauteing vegetables; or as a simple dipping oil with a chunk of crusty bread.
  • Containing no dairy means this salad is suitable for anyone following a dairy free or vegan diet.
  • Allergy advice: This recipe is gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.


What is the best way to cook aubergine?

I love cooking aubergine on the barbecue as the char adds a lovely sweet and smoky flavor. You can also grill aubergine indoors using a griddle pan, or roast aubergine in the oven. But neither option will give you the smokiness you get with a BBQ.

How long can you store marinated grilled aubergine?

Once grilled and covered in the Italian marinade, these aubergine slices should last in the fridge for a couple of weeks. Just ensure that when you place them in the storage container that you completely cover the vegetables with the olive oil. If necessary add a little extra olive oil if it gets too low!

Do you need to salt eggplant before grilling?

No, I never do this. Aubergine used to be a rather bitter fruit, but thanks to advances in eggplant farming, they are far less bitter these days which means there is no need to salt eggplant before you cook it.

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Additional recipe suggestions:

If you like this recipe then why not try some of our other vegetable based side dishes. Popular with everyone who tries them:

Love salad? Then head to our Best Salad Recipes post where you will find links to all our favourite salads in one place.

Antipasti board of marinated eggplant, zucchini, and peppers with olives and bread.

Mediterranean Grilled Aubergine with Italian Marinade

Beautifully soft and smoky Mediterranean grilled aubergine with Italian marinade a perfect accompaniment to any anti-pasti platter.
5 from 11 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 35kcal


  • 1 aubergine (sliced)
  • 1 clove garlic (crushed)
  • 1 red chilli (de-seeded and finely chopped)
  • 1 small bunch flat leaf parsley (chopped)
  • 1 tsp balsamic vinegar
  • juice of half lemon
  • olive oil
  • salt & pepper


  • Slice the aubergine into rounds and place on either a hot barbecue or grill pan and char on each side until softened. Turn frequently taking care not to burn the aubergine. Do not add any oil to either the pan or the aubergine as this will make the vegetable soggy. Once done set the aubergine aside to cool.
  • Place all the remaining ingredients into a bowl, add the cooled aubergine and mix well to combine. Transfer to a good sealing container, ensuring the olive oil completely covers the aubergine, if not then top up with more olive oil. Place in the fridge where the aubergine will keep well for a week if properly sealed.


Once the aubergine has been eaten the flavoured oil makes a great dipping oil or you can use it to cook with.
Nutrition Facts
Mediterranean Grilled Aubergine with Italian Marinade
Amount Per Serving
Calories 35 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 4mg0%
Potassium 298mg9%
Carbohydrates 8g3%
Fiber 4g17%
Sugar 5g6%
Protein 1g2%
Vitamin A 154IU3%
Vitamin C 19mg23%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Canape, Starter, Side
Cuisine : Italian
Keyword : vegan, vegetarian
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Recipe Rating

5 from 11 votes (4 ratings without comment)


Saturday 29th of April 2023

This has become a favourite BBQ dish in my house. Such an easy and delicious addition to so many meals.


Monday 1st of May 2023

Thank you Cat, it's a dish I always prepare when I have the BBQ on.


Thursday 20th of April 2023

Delicious, I'm getting more and more obsessed with aubergines and this is such a great way to cook them.


Thursday 20th of April 2023

Thank you Chloe, I love aubergine and this is a favourite way to cook with it.

Nanise VULI

Friday 4th of September 2020

Oh this looks divine! I'm so glad I stumbled upon your blog as I have been searching for an Italian grilled aubergine recipe; something similar to what I had at a restaurant a couple of months ago. I absolutely loved that cold, full of flavour aubergine they had added onto the antipasto platter. Thanks to your blog, now I've found another way of cooking aubergine; adding it to my favourite list: the first is the Indian Baigan choka and now this (not favouring one over the other). Thank you so much for sharing this. Now, my family will probably be sick of seeing marinated aubergines (and other veggies too) in the fridge. :)


Saturday 5th of September 2020

Thank you Nanise, what a lovely comment to leave for us. I’m so glad that you’ve found this recipe, it’s one I love myself and make all the time, there’s always a tub in my fridge. At the moment I’ve also added courgettes from my own garden into the mix, which work great too. I hope you enjoy them as much as we do. Lesley x

Camilla Hawkin

Monday 9th of October 2017

This sounds so tasty, I am guilty of never using aubergine for much more than ratatouille so really need to mend my ways!


Monday 9th of October 2017

Hi Camilla, I love aubergine, sadly rest of my family don't feel the same. I love it in a curry but done like this they are ideal as I can just graze from the fridge! Lesley x


Thursday 14th of September 2017

These look lovely - I love a good grilled aubergine. That spice question is tricky though. I love smoked paprika but not sure that it would be my number one. Maybe cumin?


Saturday 16th of September 2017

Thank you Mandy, they are very tasty for something so simple. That's my dilemma too spice-wise, cumin or paprika, it depends on the day. Lesley x

5 from 11 votes (4 ratings without comment)