Grilled Eggplant with Lemon Aioli Recipe

Introduction

Grilled eggplant with lemon aioli is a simple yet flavorful dish perfect for a light lunch or a tasty side. The smoky, tender eggplant pairs beautifully with the bright, creamy lemon aioli, making it a crowd-pleaser in just 25 minutes.

Ingredients

• 2 small eggplants, cut into 1/2-inch slices
• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Salt and pepper, to taste

Instructions

1. Step 1: In a small bowl, combine olive oil, soy sauce, and 2 tablespoons lemon juice. Set aside.
2. Step 2: In another small bowl, mix garlic powder, onion powder, smoked paprika, and cayenne pepper if using.
3. Step 3: Arrange the eggplant slices on a baking sheet. Brush both sides with the olive oil mixture.
4. Step 4: Sprinkle the seasoning mix evenly over both sides of the eggplant slices. Let them stand for 5 to 10 minutes to absorb the flavors.
5. Step 5: Preheat a grill or grill pan over medium-high heat. Once hot, lightly brush with olive oil to prevent sticking.
6. Step 6: Place the eggplant slices on the grill. Press down firmly with a spatula or place a heavy cast iron skillet on top to ensure even contact.
7. Step 7: Grill for 3 to 4 minutes per side until the eggplant is tender and has clear grill marks.
8. Step 8: While the eggplant grills, prepare the lemon aioli by combining mayonnaise, sour cream, 1 tablespoon lemon juice, lemon zest, salt, and pepper in a small bowl. Mix well.
9. Step 9: Serve the grilled eggplant slices warm with a generous dollop of lemon aioli on the side.

Tips & Variations

• For a smokier flavor, add a pinch of smoked salt to the seasoning mix.
• Try swapping sour cream for Greek yogurt in the aioli for a lighter option.
• If you don’t have a grill pan, use a regular skillet but watch for sticking and adjust heat as needed.
• Add fresh herbs like parsley or basil to the aioli for extra freshness.

Storage

Store leftover grilled eggplant and lemon aioli separately in airtight containers in the refrigerator for up to 3 days. Reheat the eggplant gently on a grill or in a skillet to retain texture. The aioli is best served chilled and should be stirred before serving if separated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish without a grill or grill pan?

Yes, you can cook the eggplant slices in a regular skillet or bake them in the oven at 400°F (200°C) until tender and browned, usually about 15-20 minutes, flipping halfway through.

Is the lemon aioli suitable for vegans?

The lemon aioli in this recipe contains mayonnaise and sour cream, which are typically not vegan. To make a vegan version, substitute with vegan mayonnaise and use dairy-free yogurt or sour cream alternatives.

Grilled Eggplant with Lemon Aioli Recipe

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★★★★★

4.5 from 101 reviews

• Author: Lila
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This grilled eggplant recipe features tender, smoky slices of eggplant seasoned with a flavorful blend of spices and brushed with a zesty olive oil, soy sauce, and lemon marinade. Finished with a creamy lemon aioli, it’s a perfect appetizer or side dish that delivers vibrant, fresh flavors in just 25 minutes.

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Ingredients

Scale 1x2x3x

Eggplant and Marinade

• 2 small eggplants, cut into 1/2-inch slices
• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice

Seasoning Mix

• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)

Lemon Aioli

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Salt and pepper, to taste

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Instructions

1. Prepare the Marinade: In a small bowl, combine the olive oil, soy sauce, and lemon juice. This mixture will add moisture and tangy flavor to the eggplant slices.
2. Mix the Seasonings: In another small bowl, combine garlic powder, onion powder, smoked paprika, and cayenne pepper for a smoky, slightly spicy seasoning blend.
3. Arrange Eggplant: Lay the eggplant slices evenly on a baking sheet to prepare for seasoning and marinating.
4. Brush with Marinade: Using a brush, coat both sides of the eggplant slices with the prepared olive oil, soy sauce, and lemon juice mixture, ensuring even coverage.
5. Season the Eggplant: Sprinkle the seasoning mix generously over both sides of the eggplant slices. Allow them to stand for 5-10 minutes to absorb the flavors.
6. Preheat Grill: Heat a grill or grill pan over medium-high heat and brush lightly with olive oil to prevent sticking.
7. Grill the Eggplant: Place the eggplant slices on the hot grill and press down firmly using a cast iron skillet or spatula to ensure even grilling.
8. Cook Both Sides: Grill each side for approximately 3-4 minutes until the eggplant becomes tender and develops pronounced grill marks.
9. Prepare Lemon Aioli and Serve: In a small bowl, mix together mayonnaise, sour cream, lemon juice, lemon zest, salt, and pepper. Serve the grilled eggplant slices with this refreshing lemon aioli for dipping or drizzling.

Notes

• For extra smoky flavor, you can use smoked salt instead of regular salt in the aioli.
• If you prefer a dairy-free aioli, substitute sour cream with a plant-based alternative.
• Pressing the eggplant while grilling helps achieve those classic grill marks and optimal tenderness.
• Letting the eggplant sit after seasoning allows it to better absorb flavors.
• This dish pairs wonderfully with grilled meats or as a vegetarian main with a side salad.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Grilling
• Cuisine: Mediterranean

Keywords: grilled eggplant, lemon aioli, easy side dish, Mediterranean recipes, vegetarian grilling recipes