Grilled BBQ Eggplant Steaks are thick-cut eggplant slices brushed with smoky barbecue sauce and grilled until tender inside with caramelized, charred edges. This easy grilled eggplant recipe is perfect as a vegetarian BBQ main, hearty side dish, or meatless alternative that still delivers bold grill flavor.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 mins 2 large globe eggplants
3 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
BBQ Glaze
½ cup BBQ sauce (smoky or classic)
1 tbsp maple syrup or honey
1 tbsp apple cider vinegar or lemon juice
½ tsp smoked paprika
½ tsp garlic powder
Pinch of chili flakes (optional)
Optional Finishes
Fresh parsley, basil, or cilantro
Crumbled feta or vegan cheese
Toasted nuts or seeds
Lemon wedges
Prep the eggplant
1
Trim ends from eggplants.
Slice lengthwise into ¾–1 inch thick “steaks.”
Pat dry with paper towels.
Brush both sides with olive oil and season with salt and pepper.
Make the BBQ glaze
2
Whisk BBQ sauce, maple syrup, vinegar, smoked paprika, garlic powder, and chili flakes.
Reserve ¼ cup for finishing.
Preheat the grill
Grill the eggplant
4
Place eggplant steaks directly on grill grates.
Grill 6–8 minutes per side , until grill marks form and eggplant softens.
Brush generously with BBQ glaze during the last few minutes of each side.
Finish & serve
5
Remove from grill when eggplant is tender but holds its shape.
Brush with reserved glaze.
Rest 2 minutes.
Garnish as desired and serve warm.
Side Information (What to Serve With)
6
Grilled corn with BBQ butter
Coleslaw or vinegar slaw
Smoked mac & cheese (or vegan version)
Roasted or grilled potatoes
Simple green salad
Pairing Suggestions
7
Beer: Amber ale, brown ale, or pale ale
Wine: Pinot Noir, Grenache, or Zinfandel
Non-alcoholic: Sparkling water with citrus, iced tea, or lemonade
Tips & Notes
8
Thick slices prevent eggplant from turning mushy.
No need to salt and sweat if grilling—high heat handles bitterness.
Sauce late to avoid burning sugars.
For extra smoke, add a small wood chunk to charcoal grills.
Leftovers are excellent in sandwiches, wraps, grain bowls, or tacos.
Ingredients 2 large globe eggplants
3 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
BBQ Glaze
½ cup BBQ sauce (smoky or classic)
1 tbsp maple syrup or honey
1 tbsp apple cider vinegar or lemon juice
½ tsp smoked paprika
½ tsp garlic powder
Pinch of chili flakes (optional)
Optional Finishes
Fresh parsley, basil, or cilantro
Crumbled feta or vegan cheese
Toasted nuts or seeds
Lemon wedges
Directions Prep the eggplant
1
Trim ends from eggplants.
Slice lengthwise into ¾–1 inch thick “steaks.”
Pat dry with paper towels.
Brush both sides with olive oil and season with salt and pepper.
Make the BBQ glaze
2
Whisk BBQ sauce, maple syrup, vinegar, smoked paprika, garlic powder, and chili flakes.
Reserve ¼ cup for finishing.
Preheat the grill
Grill the eggplant
4
Place eggplant steaks directly on grill grates.
Grill 6–8 minutes per side , until grill marks form and eggplant softens.
Brush generously with BBQ glaze during the last few minutes of each side.
Finish & serve
5
Remove from grill when eggplant is tender but holds its shape.
Brush with reserved glaze.
Rest 2 minutes.
Garnish as desired and serve warm.
Side Information (What to Serve With)
6
Grilled corn with BBQ butter
Coleslaw or vinegar slaw
Smoked mac & cheese (or vegan version)
Roasted or grilled potatoes
Simple green salad
Pairing Suggestions
7
Beer: Amber ale, brown ale, or pale ale
Wine: Pinot Noir, Grenache, or Zinfandel
Non-alcoholic: Sparkling water with citrus, iced tea, or lemonade
Tips & Notes
8
Thick slices prevent eggplant from turning mushy.
No need to salt and sweat if grilling—high heat handles bitterness.
Sauce late to avoid burning sugars.
For extra smoke, add a small wood chunk to charcoal grills.
Leftovers are excellent in sandwiches, wraps, grain bowls, or tacos.
Grilled BBQ Eggplant Steaks
