Gluten-Free Grilled Eggplant
By the Gluten Free Recipes team ·
Smoky, tender grilled eggplant slices are elevated with a bright, zesty lemon-herb dressing. This simple side dish offers a delightful char and a refreshing counterpoint to any meal.
At a glance: This easy salads and sides recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 7 ingredients — including eggplants, extra virgin olive oil, fresh lemon juice — and walks through 4 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Grilled Eggplant: When preparing this salads and sides recipe, to prevent cross-contamination with gluten, ensure all cooking surfaces, utensils, and equipment are thoroughly cleaned before use. Always check labels on all ingredients, especially processed items, to confirm they are free from gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Grilled Eggplant: This recipe is naturally gluten-free, relying on fresh vegetables and simple seasonings. Ensure all purchased ingredients, like olive oil and any optional additions, are certified gluten-free.
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- 3 tbsp extra virgin olive oil, divided
- 1 tbsp fresh lemon juice
- 1 tsp fresh parsley, finely chopped
- 0.5 tsp salt, or to taste
- 0.25 tsp black pepper, or to taste
- 1 clove garlic, minced (optional)
Instructions
- 1
Prepare the eggplant slices by arranging them in a single layer on a baking sheet. Brush both sides of the eggplant rounds generously with 2 tablespoons of the extra virgin olive oil. Season them evenly with salt and black pepper, ensuring good coverage.
- 2
Preheat your grill to medium-high heat. Once hot, carefully place the seasoned eggplant slices onto the grill grates. Grill for approximately 4-5 minutes per side, or until the eggplant is tender and has developed beautiful char marks, indicating it's cooked through.
- 3
While the eggplant is grilling, prepare the dressing. In a small bowl, whisk together the remaining 1 tablespoon of extra virgin olive oil, fresh lemon juice, chopped fresh parsley, and minced garlic (if using). This vibrant dressing will add a burst of freshness.
- 4
Once the eggplant is perfectly grilled and tender, remove it from the grill and arrange it on a serving platter. Drizzle the prepared lemon-herb dressing evenly over the warm eggplant slices. Allow the flavors to meld for about 5 minutes before serving.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
Learn More
Celiac-safe recipe development and testing since 2026
Our team develops and tests every recipe to be 100% gluten-free, verifying ingredients, techniques, and cross-contamination risks. We focus on making gluten-free cooking as delicious and accessible as possible. Learn more about us.
