Grilled Aubergine and Peppers

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Otherwise known as “eggplant”:  Grilled Aubergine and Peppers

Platter of Aubergine and Peppers

We almost always grill vegetables when we fire up the grill for chicken or steak.  Usually it’s peppers and zucchini for us.  And we never seem to remember eggplant.  Have you ever grilled eggplant (also known as aubergine)?  It happens to be pretty wonderful on the grill.  It takes on a smoky flavor that is delicious.

Grilling Aubergine and Peppers

In this recipe, you’ll brush on olive oil and garlic, and then sprinkle some herbs on top too: basil, thyme, oregano, paprika, red pepper flakes, salt and pepper.

Grilled Aubergine and Peppers

Then put the veggies on a hot grill until some char marks appear and the eggplant shrivels a bit on the edges.

Platter of Grilled Aubergine and Peppers

They are perfectly grilled and simple- a totally nice accompaniment to your main dish!

Here are a few more recipes featuring eggplant that you might like to try:

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Grilled Aubergine and Peppers

A very simple grilled vegetable recipe with great flavors!
Prep Time 25 minutes
Cook Time 10 minutes
Servings 8 servings
Calories 92kcal
Course Side Dish
Cuisine American
Keyword grilled aubergine, grilled eggplant, grilled peppers


  • 2 medium aubergines (eggplants), cut into 1/2-inch slices
  • 2 large red bell peppers, seeded and cut into long slices lengthwise
  • 2 large garlic cloves, minced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon dried crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste


  • Preheat the grill to hot. In a small bowl, combine the garlic and olive oil. In a separate bowl, combine the basil, thyme, oregano, paprika & red pepper flakes.
  • Lay out slices of eggplant and peppers on a large cutting board. Brush one side with the oil mixture. Sprinkle with the herb mixture. Add salt and pepper, to taste.
  • Grill the vegetables until edges are charred and tender, turning once during grilling to cook both sides (3 to 5 minutes per side). Use a flat grill rack if you’re worried about the vegetables sticking to the grill or falling through the rack and into the fire. Serve warm or at room temperature.


  • *If making these for a party, grill them ahead of time & wrap them in foil until ready to serve. They’re still great served at room temperature.


Serving: 1g | Calories: 92kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 360mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1525IU | Vitamin C: 57mg | Calcium: 22mg | Iron: 1mg

Grilled Aubergine and Peppers

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  • Sarah wrote:

    This is a tasty side dish – tried it and the sweet paprika is a great touch.