14 Delicious Eggplant Mixed Grill Recipes

Kick off your culinary adventure with our roundup of 14 Delicious Eggplant Mixed Grill Recipes that promise to transform your summer barbecues into a veggie lover’s paradise. Whether you’re craving smoky flavors or a quick, healthy dinner, these eggplant delights are sure to impress. Dive in and discover your next grill masterpiece!

Grilled Eggplant with Garlic and Herbs

So, you’ve got an eggplant staring at you from the counter, and you’re thinking, ‘How do I turn this purple beauty into something spectacular?’ Well, buckle up, because we’re about to take that eggplant on a flavor journey it won’t forget—grilled to perfection with a garlic and herb makeover that’ll have your taste buds doing backflips.

Ingredients

• 1 large eggplant
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 400°F). This ensures your eggplant gets those perfect grill marks without turning into mush.
2. Slice the eggplant into 1/2-inch thick rounds. Pro tip: Keep the slices uniform for even cooking.
3. In a small bowl, whisk together olive oil, minced garlic, rosemary, thyme, salt, and pepper. This herby oil is your eggplant’s best friend.
4. Brush both sides of each eggplant slice with the herb oil mixture. Don’t be shy—the more, the merrier.
5. Place the eggplant slices on the grill. Cook for 4-5 minutes per side, or until you see those gorgeous grill marks and the eggplant is tender.
6. Remove from the grill and let it rest for a couple of minutes. This allows the flavors to mingle and the eggplant to firm up slightly.

Marvel at how the smoky grill kisses the creamy eggplant, while the garlic and herbs throw a party in your mouth. Serve it atop a crusty piece of bread for an open-faced sandwich that screams summer, or layer it into a veggie stack that’ll steal the show at any barbecue.

Spicy Eggplant Mixed Grill Skewers

Venture into the realm of bold flavors with these Spicy Eggplant Mixed Grill Skewers that promise to turn your BBQ game from meh to magnificent. Perfect for those who like their veggies with a side of sass and a kick of heat, these skewers are a carnival of flavors waiting to explode in your mouth.

Ingredients

• 2 medium eggplants, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a large bowl, toss the eggplant, bell peppers, and red onion with olive oil until evenly coated.
3. Add smoked paprika, cayenne pepper, garlic powder, salt, and black pepper to the bowl. Mix well to ensure all pieces are seasoned.
4. Thread the vegetables onto the soaked skewers, alternating between eggplant, bell peppers, and onion for a colorful presentation.
5. Place the skewers on the grill. Cook for 4 minutes on each side, or until the vegetables are tender and have nice grill marks.
6. Tip: Don’t overcrowd the skewers to ensure even cooking. Leave a little space between each piece.
7. Tip: Keep a spray bottle of water handy to tame any flare-ups from the olive oil dripping onto the flames.
8. Tip: For an extra smoky flavor, add a small piece of hickory wood to the coals if using a charcoal grill.
9. Remove the skewers from the grill and let them rest for 2 minutes before serving.

Let these skewers be the star of your next BBQ with their smoky, spicy, and slightly sweet flavors. The eggplant turns wonderfully creamy, while the peppers and onions add a crisp contrast. Serve them over a bed of quinoa or with a dollop of cooling yogurt sauce to balance the heat.

Eggplant and Zucchini Mixed Grill

Craving a dish that’s as fun to make as it is to eat? Our Eggplant and Zucchini Mixed Grill is here to turn your grill into a veggie paradise, proving that fire and veggies can indeed be best friends.

Ingredients

• 2 cups eggplant, sliced into 1/2-inch rounds
• 2 cups zucchini, sliced into 1/2-inch rounds
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp balsamic vinegar

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a large bowl, toss the eggplant and zucchini slices with olive oil, salt, and black pepper until evenly coated.
3. Place the vegetables on the grill. Cook for 4 minutes on each side, or until grill marks appear and they’re tender. Tip: Don’t overcrowd the grill to ensure each piece gets perfectly charred.
4. Transfer the grilled vegetables to a serving platter. Drizzle with balsamic vinegar right before serving. Tip: Letting them sit for a minute after adding vinegar enhances the flavor.
5. Serve warm. Tip: For an extra kick, sprinkle with red pepper flakes or garnish with fresh basil leaves.

Ready to dive in? The smoky char from the grill pairs beautifully with the tangy balsamic, creating a symphony of flavors that’ll make your taste buds dance. Try stacking them high on a toasted baguette for an impromptu veggie sandwich that’s anything but boring.

Balsamic Glazed Eggplant Mixed Grill

Let’s face it, eggplant doesn’t always get the love it deserves, but this Balsamic Glazed Eggplant Mixed Grill is about to change that. With a smoky char and a sweet-tangy glaze, it’s the underdog of your grill that steals the show every time.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper, sliced
• 1 zucchini, sliced into 1/2-inch rounds

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a small bowl, whisk together balsamic vinegar, olive oil, honey, garlic powder, salt, and black pepper to create the glaze.
3. Brush both sides of the eggplant slices with half of the balsamic glaze.
4. Place the eggplant, red bell pepper, and zucchini on the grill. Cook for 4-5 minutes per side, or until grill marks appear and vegetables are tender.
5. Tip: Don’t overcrowd the grill to ensure each piece gets perfectly charred.
6. Brush the vegetables with the remaining glaze during the last 2 minutes of grilling.
7. Tip: Keep an eye on the eggplant as it can go from perfectly tender to overly soft quickly.
8. Remove from the grill and let rest for 2 minutes before serving.
9. Tip: For an extra flavor boost, sprinkle with fresh herbs like basil or thyme right before serving.

The eggplant comes out irresistibly tender with a caramelized crust, while the glaze adds a punch of flavor that pairs beautifully with the smoky veggies. Serve it atop a bed of quinoa or alongside a juicy grilled chicken breast for a meal that’s anything but ordinary.

Eggplant Mixed Grill with Feta Cheese

Who knew that eggplant could steal the show? This Eggplant Mixed Grill with Feta Cheese is here to prove that veggies can be the life of the party, with a smoky, charred exterior and a melt-in-your-mouth center that’ll have even the carnivores asking for seconds.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp balsamic vinegar
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant for 4-5 minutes per side, or until you see those gorgeous grill marks and the slices are tender.
4. Drizzle the grilled eggplant with balsamic vinegar right off the grill for an instant flavor boost.
5. Sprinkle the crumbled feta cheese and chopped parsley over the warm eggplant slices.
6. Let it sit for a minute to allow the cheese to slightly melt from the residual heat.

Get ready to dive into a dish where the smoky eggplant meets the creamy, tangy feta in a match made in heaven. Serve it atop a crusty piece of bread for an open-faced sandwich that’s anything but ordinary.

Mediterranean Eggplant Mixed Grill

Prepare to embark on a culinary journey to the sun-drenched shores of the Mediterranean with this eggplant mixed grill that’s as vibrant as a summer sunset. Packed with bold flavors and a playful mix of textures, it’s the perfect dish to shake up your grill game and impress your taste buds.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 red bell pepper, seeded and quartered
• 1 yellow bell pepper, seeded and quartered
• 1 zucchini, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp garlic powder

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a large bowl, whisk together olive oil, balsamic vinegar, salt, black pepper, dried oregano, and garlic powder to create the marinade.
3. Add the eggplant slices, bell pepper quarters, and zucchini rounds to the bowl, tossing gently to coat all pieces evenly with the marinade. Let sit for 10 minutes to absorb the flavors.
4. Place the vegetables on the preheated grill, arranging them in a single layer to ensure even cooking. Grill for 4-5 minutes on each side, or until you see prominent grill marks and the vegetables are tender.
5. Remove the grilled vegetables from the heat and let them rest for 2 minutes before serving to allow the juices to redistribute.

Out of the grill comes a smoky, savory masterpiece where the eggplant’s creaminess meets the peppers’ sweetness and the zucchini’s slight crunch. Serve it atop a bed of fluffy couscous or as a hearty side to grilled meats for a meal that sings of summer.

Eggplant Mixed Grill with Tahini Sauce

Oh, the humble eggplant—often misunderstood, but when treated right, it transforms into a smoky, silky masterpiece that’ll make your taste buds do a happy dance. This Eggplant Mixed Grill with Tahini Sauce is your ticket to veggie glory, perfect for those who like their meals with a side of wow.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup tahini
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1/4 cup water
• 1/4 tsp cumin

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Brush both sides of the eggplant slices with olive oil and sprinkle with salt and black pepper.
3. Grill the eggplant slices for 4-5 minutes per side, until they have nice grill marks and are tender.
4. While the eggplant grills, whisk together tahini, lemon juice, minced garlic, water, and cumin in a small bowl until smooth.
5. Transfer the grilled eggplant to a serving platter and drizzle generously with the tahini sauce.

Perfectly charred on the outside, meltingly tender on the inside, and draped in a creamy, tangy tahini sauce, this dish is a texture lover’s dream. Serve it atop a bed of fluffy quinoa or with a side of warm pita for a meal that’s as satisfying as it is Instagram-worthy.

Smoky Eggplant Mixed Grill with Paprika

Venture into the realm of smoky, savory bliss with this eggplant mixed grill that’s about to become your summer BBQ MVP. Packed with a punch of paprika, it’s the kind of dish that’ll have your taste buds doing a happy dance while your grill does all the heavy lifting.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 2 tbsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 tbsp lemon juice

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F.
2. In a small bowl, whisk together the olive oil, smoked paprika, salt, black pepper, minced garlic, and lemon juice to create a marinade.
3. Brush both sides of the eggplant slices with the marinade, ensuring they’re evenly coated for maximum flavor.
4. Place the eggplant slices on the grill. Cook for 4-5 minutes on each side, or until you see those coveted grill marks and the eggplant is tender.
5. Tip: Don’t overcrowd the grill. Giving each slice its own space ensures even cooking and perfect char.
6. Tip: Keep an eye on the heat. If your grill is too hot, the paprika can burn, turning smoky into bitter.
7. Once grilled to perfection, remove the eggplant slices from the grill and let them rest for a couple of minutes. This allows the flavors to meld beautifully.
8. Tip: For an extra flavor boost, drizzle with a bit more olive oil and a sprinkle of fresh herbs before serving.

Bold in flavor with a smoky depth from the paprika, this eggplant mixed grill boasts a tender yet slightly charred texture that’s irresistibly delicious. Serve it atop a bed of quinoa for a hearty meal or alongside grilled meats for a vegetarian-friendly BBQ option that steals the show.

Eggplant Mixed Grill with Lemon and Thyme

Ready to turn that sad, lonely eggplant in your fridge into the star of the show? This Eggplant Mixed Grill with Lemon and Thyme is about to make your taste buds do a happy dance, with its smoky char, zesty lemon, and earthy thyme vibes.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 2 tbsp fresh thyme leaves
• 1 lemon, zested and juiced
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a small bowl, whisk together olive oil, thyme leaves, lemon zest, lemon juice, salt, and black pepper.
3. Brush both sides of the eggplant slices with the olive oil mixture.
4. Place eggplant slices on the grill. Cook for 4-5 minutes per side, or until grill marks appear and the eggplant is tender.
5. Remove from the grill and let rest for 2 minutes before serving.

Who knew eggplant could be this exciting? The smoky edges paired with the bright lemon and thyme create a symphony of flavors that’ll have you coming back for seconds. Serve it atop a bed of quinoa for a hearty meal, or chop it up and toss into a salad for a refreshing twist.

Eggplant Mixed Grill with Chimichurri Sauce

Just when you thought your grill couldn’t get any more legendary, along comes this Eggplant Mixed Grill with Chimichurri Sauce to prove you wrong. It’s the kind of dish that makes your taste buds do a happy dance and your neighbors peek over the fence with envy.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 red bell peppers, quartered
• 2 yellow bell peppers, quartered
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 tbsp red wine vinegar
• 1/2 tsp crushed red pepper flakes
• 2 cloves garlic, minced
• 1/2 cup olive oil

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Brush the eggplant slices and bell pepper quarters with 1/4 cup olive oil, then season with salt and black pepper.
3. Grill the vegetables for 4-5 minutes per side, or until they have nice grill marks and are tender.
4. While the vegetables grill, mix the parsley, cilantro, red wine vinegar, red pepper flakes, and garlic in a bowl.
5. Slowly whisk in 1/2 cup olive oil until the chimichurri sauce is well combined.
6. Remove the grilled vegetables from the grill and arrange them on a serving platter.
7. Drizzle the chimichurri sauce over the grilled vegetables or serve it on the side.

Who knew smoky grilled veggies could be this irresistible? The chimichurri adds a bright, herby kick that makes every bite a flavor explosion. Try stacking the grilled eggplant and peppers on crusty bread for a sandwich that’ll steal the show at any picnic.

Eggplant and Bell Pepper Mixed Grill

Dive into the smoky, savory world of our Eggplant and Bell Pepper Mixed Grill, where every bite is a carnival of flavors that’ll make your taste buds do the cha-cha. Perfect for those who love their veggies with a side of sass and a dash of drama, this dish is a showstopper that’s as easy to make as it is delicious.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 large bell peppers, sliced into 1-inch strips
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a large bowl, toss the eggplant rounds and bell pepper strips with olive oil, salt, and black pepper until evenly coated. Tip: Let them sit for 5 minutes to absorb the flavors.
3. Place the vegetables on the grill. Cook the eggplant for 4-5 minutes per side and the bell peppers for 3-4 minutes per side, until they have nice grill marks and are tender. Tip: Don’t overcrowd the grill to ensure even cooking.
4. While the vegetables are grilling, mix minced garlic and balsamic vinegar in a small bowl. Tip: This quick sauce adds a punch of flavor, so don’t skip it!
5. Once off the grill, drizzle the garlic balsamic mixture over the vegetables and toss gently to combine.

Get ready to serve this vibrant mix over a bed of quinoa for a hearty meal, or stuff it into a pita for a handheld delight. The eggplant turns creamy, the peppers sweet and smoky, and that garlic balsamic? Pure magic.

Eggplant Mixed Grill with Yogurt Dressing

Mmm, get ready to grill your way to veggie heaven with this smoky, creamy delight that’ll make even the most devout carnivores pause mid-chew. Perfect for those summer evenings when the grill is hotter than your last date.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 red bell pepper, quartered
• 1 yellow bell pepper, quartered
• 1 zucchini, sliced lengthwise into 1/2-inch planks
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup plain Greek yogurt
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1 tbsp chopped fresh dill

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Brush the eggplant, bell peppers, and zucchini with olive oil on both sides, then sprinkle with salt and black pepper.
3. Grill the vegetables for 4-5 minutes per side, or until they have nice grill marks and are tender. Tip: Don’t overcrowd the grill; cook in batches if necessary.
4. While the vegetables grill, mix the Greek yogurt, lemon juice, minced garlic, and dill in a small bowl. Tip: Let the dressing sit for a few minutes to allow the flavors to meld.
5. Arrange the grilled vegetables on a platter and drizzle with the yogurt dressing. Tip: For an extra flavor boost, sprinkle some additional dill on top before serving.

Velvety grilled eggplant meets the crisp freshness of bell peppers and zucchini, all tied together with a tangy yogurt dressing that’s cooler than the other side of the pillow. Serve this dish with a side of crusty bread to sop up every last drop of dressing, or pile it high on a plate for a stunning, veggie-centric main.

Eggplant Mixed Grill with Pesto

Feast your eyes (and eventually your stomach) on this Eggplant Mixed Grill with Pesto, a dish that’s as fun to make as it is to eat. Perfect for those who love their veggies with a side of sass and a dollop of deliciousness.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 red bell pepper, quartered
• 1 yellow bell pepper, quartered
• 1 zucchini, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup basil pesto

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Brush both sides of the eggplant, bell peppers, and zucchini with olive oil, then sprinkle with salt and black pepper.
3. Place the vegetables on the grill. Cook the eggplant and zucchini for 4-5 minutes per side, and the bell peppers for 6-7 minutes per side, until they have nice grill marks and are tender.
4. Tip: Don’t overcrowd the grill. Give each piece its own space to ensure even cooking.
5. Remove the vegetables from the grill and arrange them on a serving platter.
6. Drizzle the pesto over the grilled vegetables or serve it on the side for dipping.
7. Tip: Let the vegetables rest for a couple of minutes after grilling to allow the flavors to meld together beautifully.
8. Tip: For an extra flavor boost, lightly toast the pesto in a pan for 30 seconds before serving.

Perfectly charred and smoky, this dish brings a punch of flavor with every bite. Serve it as a vibrant side or pile it high on crusty bread for a hearty vegetarian sandwich.

Eggplant Mixed Grill with Roasted Garlic

Prepare to have your taste buds do a happy dance with this Eggplant Mixed Grill with Roasted Garlic, a dish that’s as fun to make as it is to eat. Perfect for those who love their veggies with a side of sass and a whole lot of flavor.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 1 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 head garlic, top sliced off to expose cloves
• 1 tbsp olive oil (for garlic)
• 1/4 tsp salt (for garlic)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a large bowl, whisk together 1/4 cup olive oil, balsamic vinegar, 1 tsp salt, and black pepper. Add eggplant slices, tossing gently to coat each piece evenly. Tip: Let the eggplant marinate for 10 minutes for deeper flavor.
3. Place the head of garlic on a piece of foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap tightly and set aside.
4. Arrange eggplant slices on the grill. Cook for 4-5 minutes per side, or until you see those sexy grill marks and the eggplant is tender. Tip: Don’t overcrowd the grill to ensure even cooking.
5. While the eggplant grills, place the foil-wrapped garlic on the grill. Roast for 20 minutes, or until the cloves are soft and golden. Tip: Squeeze the garlic out of its skin for a creamy, spreadable delight.
6. Serve the grilled eggplant warm, with the roasted garlic spread on top or on the side for dipping. The smoky, charred edges of the eggplant paired with the sweet, mellow garlic create a harmony of flavors that’s downright addictive. Try serving it over a bed of quinoa for a hearty, healthy twist.

Conclusion

Eggplant enthusiasts, your grill game just got a major upgrade with these 14 mouthwatering recipes! Whether you’re a seasoned chef or a curious newbie, there’s something here to spark your culinary creativity. Don’t just take our word for it—fire up that grill, pick your favorite, and taste the magic. Loved one? Drop us a comment or share the love on Pinterest. Happy grilling!