Go Back
Freshly grilled garlic herb eggplant halves with charred diamond scoring and fresh parsley on grill grates.

Garlic Herb Grilled Eggplant Halves Recipe

Tender, custardy Mediterranean grilled eggplant halves infused with garlic slivers, dried oregano, cold-pressed olive oil, and fresh parsley.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Calories: 145
Ingredients Method Notes

Ingredients
  

  • - 2 medium Globe or Italian eggplants halved lengthwise, stems left intact
  • - 4 tbsp extra-virgin olive oil plus extra for finishing
  • - 1 tsp kosher salt for sweating
  • - 4 garlic cloves thinly sliced
  • - 1/2 cup fresh flat-leaf parsley finely chopped
  • - 1 tsp dried oregano
  • - 1/2 tsp red pepper flakes optional
  • - Freshly cracked black pepper to taste
  • - Flaky sea salt for finishing

Method
 

Prep & Score:
  1. Slice eggplants in half lengthwise through the stem. Score flesh 3/4-inch deep in a 1-inch diamond grid pattern, avoiding piercing the skin.
Sweat:
  1. Sprinkle kosher salt liberally into the crosshatch cuts. Allow to sit cut-side up for 20 minutes. Pat dry with paper towels to remove all moisture beads and salt.
Season & Stuff:
  1. Mix extra-virgin olive oil, dried oregano, black pepper, and chili flakes in a bowl. Brush generously over cut surfaces. Press sliced garlic slivers deep into the diamond scoring cuts.
Sear:
  1. Preheat grill to medium (375°F / 190°C) and oil grates. Place eggplants cut-side down and sear for 6–8 minutes until golden grill marks form.
Roast Covered:
  1. Flip eggplants skin-side down, close the grill lid, and cook for 10–15 minutes until the center flesh is soft and tender.
Finish:
  1. Transfer to a serving platter. Garnish with fresh flat-leaf parsley, a drizzle of extra-virgin olive oil, and flaky sea salt. Serve warm.

Notes

- For oven preparation, bake cut-side up at 400°F (200°C) on a parchment-lined sheet pan for 35 to 40 minutes.
- Storing leftovers: Keep in an airtight container in the fridge for up to 4 days. Reheat in an air fryer at 375°F for 5 minutes.