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.
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.
Whisk BBQ sauce, maple syrup, vinegar, smoked paprika, garlic powder, and chili flakes.
Reserve ¼ cup for finishing.
Heat grill to medium-high heat (375–400°F / 190–205°C).
Clean and oil grates well.
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.
Remove from grill when eggplant is tender but holds its shape.
Brush with reserved glaze.
Rest 2 minutes.
Garnish as desired and serve warm.
Grilled corn with BBQ butter
Coleslaw or vinegar slaw
Smoked mac & cheese (or vegan version)
Roasted or grilled potatoes
Simple green salad
Beer: Amber ale, brown ale, or pale ale
Wine: Pinot Noir, Grenache, or Zinfandel
Non-alcoholic: Sparkling water with citrus, iced tea, or lemonade
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.
4 servings