Eggplant BBQ Cook Time
200°C (400°F) Medium-High Heat
3–4 min per side • Internal: N/A — cook until creamy inside
How to BBQ Eggplant
1
Slice eggplant into 1cm rounds or lengthwise strips.
2
Salt and rest for 15 minutes to draw out bitterness. Pat dry.
3
Brush generously with olive oil on both sides.
4
Preheat BBQ to medium-high — 200°C (400°F).
5
Grill 3–4 minutes per side until golden char marks appear and flesh is creamy.
Pro Tips
- Eggplant absorbs oil like a sponge — brush generously or it’ll stick and dry out.
- Salting draws out moisture and bitterness. Don’t skip this step.
- Done when the flesh is creamy and soft, with beautiful char marks on the outside.
- Makes incredible baba ganoush when smoked whole until collapsed (30–40 minutes).
Resting Time
Rest for 2–3 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
External Resources
- Bunnings BBQ & Outdoor — BBQ setup guides and outdoor cooking advice
- Food Standards Australia New Zealand — Official safe cooking temperature guidelines
- Safe Food Queensland — Queensland Government food safety resources
- Meat & Livestock Australia — Australian meat cooking guides and cut information
Frequently Asked Questions
How long to BBQ eggplant?
3–4 minutes per side over medium-high heat. The flesh should be creamy inside with char marks outside.
Should you salt eggplant before BBQing?
Yes. Salt slices and rest 15 minutes to draw out moisture and bitterness. Pat dry before oiling and grilling.
Why does eggplant stick to the BBQ?
Not enough oil. Eggplant is very absorbent — brush generously on both sides before grilling.