The Story

We love to grill eggplant. It’s easy and can be used in so many ways. Just brush a little Extra Virgin Olive Oil (EVOO), a sprinkle of salt and pepper, and any other spices you like. Exotic, tasty, failsafe, and quick.

Servings: 6


  • 1 Large Eggplant

  • Extra Virgin Olive Oil

  • Salt & Pepper

  • Granulated Garlic (Optional)

Serving Suggestions & Toppings:

The versatility of eggplant makes it a perfect side dish for almost any main course. Serve it hot from the grill or drizzled with a balsamic reduction. Serve it cold as an appetizer or a topping for an arugula salad, or top it with shredded parmesan cheese or feta crumbles.

Quad Setup:

Full chimney of coal, hot fire, Quad with the grill in place. Do not use the dome.



  • Heat the grill surface. While grill is heating, prepare the eggplant by slicing off the ends and peeling the skin.

  • Cut the eggplant crossways in 1/2” rounds.

  • Before placing on the grill, brush one side with olive oil.

  • Sprinkle with salt, pepper, and granulated garlic.

  • Place the oiled side on the grill.

  • Before turning to the other side, brush with oil and season with salt, pepper, and granulated garlic. Eggplant absorbs oil so you don’t want to add oil & seasoning too early.