Dinner

Grilled Eggplant with Chimichurri Sauce Recipe

ByLila Prescott April 16, 2026April 16, 2026

Introduction

Grilled eggplant with chimichurri sauce is a vibrant and flavorful dish that brings together smoky, tender eggplant and a zesty, herb-packed sauce. Perfect as a side or light main, this recipe is quick to prepare and sure to impress.

A shallow white bowl filled with a vibrant green sauce that has a chunky texture, showing finely chopped herbs and small pieces of red chili for contrast. The sauce has a shiny, oily surface with some yellow patches of oil visible, creating a marbled effect with bits of white onion scattered throughout. A silver spoon is dipped into the bowl, holding a scoop of the sauce, revealing its thick and coarse consistency. The bowl is placed on a white marbled surface with some green herb leaves scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium eggplants (sliced into 1/2 inch rounds)
1 cup fresh parsley (finely chopped)

1/4 cup fresh oregano (finely chopped)
4 cloves garlic (minced)

1/2 cup olive oil
2 tablespoons red wine vinegar

1 teaspoon red pepper flakes (adjust to taste)
Salt and pepper (to taste)
Olive oil (for brushing eggplant)

Instructions

Step 1: In a mixing bowl, combine the parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Stir well and set aside to allow the flavors to meld while you prepare the eggplant.
Step 2: Preheat your grill to medium-high heat. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
Step 3: Place the eggplant slices on the grill and cook for 4 to 5 minutes on each side, or until they are tender and have nice grill marks.

Step 4: Remove the grilled eggplant from the grill and arrange on a serving platter. Drizzle generously with the prepared chimichurri sauce before serving.

Tips & Variations

For a smokier flavor, you can lightly char the eggplant over an open flame or use a charcoal grill.
Swap fresh oregano for thyme or basil if preferred, adjusting quantities to taste.

Add a squeeze of fresh lemon juice to the chimichurri for extra brightness.
Serve with crusty bread or alongside grilled meats for a complete meal.

Storage

Store leftover grilled eggplant and chimichurri sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the eggplant gently in a skillet or oven before serving. The chimichurri sauce is best served fresh but can be stirred well before using if stored.

How to Serve

A close-up of a bowl of green chimichurri sauce with visible chopped herbs, red chili flakes, and small white onion pieces floating in golden olive oil, creating a vibrant mix of green, red, white, and yellow colors. The sauce has a chunky texture with herbs spread evenly, and a shiny metal spoon lifts some of the sauce, showing its thick consistency. The white bowl rests on a white marbled surface, with blurred green herbs in the background and scattered cilantro leaves around the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chimichurri sauce ahead of time?

Yes, chimichurri sauce can be made a few hours in advance to allow the flavors to develop even more. Just keep it refrigerated and bring to room temperature before serving.

What can I use instead of fresh herbs if I don’t have them?

If fresh parsley and oregano are not available, you can use dried herbs but use about one-third of the amount, since dried herbs are more concentrated. The flavor will be slightly different but still delicious.