Bergeron’s Smoke Can Grilled Eggplant Collection

Eggplant is excellent for flavored smoke because its soft, porous flesh absorbs both seasoning and wood-smoke aroma. These recipes work with globe eggplant, Italian eggplant, Japanese eggplant, Chinese eggplant and small fairy-tale eggplants.

Master Grilling Method

Servings: 4–6
Preparation: 20 minutes
Grilling time: 10–18 minutes

Basic ingredients

  • 2 medium globe or Italian eggplants, or 4–6 slender Japanese eggplants

  • 3 tablespoons olive oil

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • ½ teaspoon garlic powder

  • 1 Bergeron’s Smoke Can in your selected flavor

Prepare the eggplant

  1. Cut globe or Italian eggplant into ½-inch-thick rounds or long planks.

  2. Cut Japanese or Chinese eggplant lengthwise into halves.

  3. Sprinkle lightly with salt and let stand for about 15–20 minutes.

  4. Pat the surfaces dry. This helps remove excess moisture and improves browning.

  5. Brush both sides generously with olive oil.

  6. Season with pepper and garlic powder.

Prepare the grill

  1. Heat the grill to approximately 375–425°F.

  2. Create a direct-heat area and a cooler indirect-heat area.

  3. Activate the Bergeron’s Smoke Can according to its directions.

  4. Place the eggplant over indirect heat first and close the lid.

  5. Allow it to absorb smoke for approximately 5–7 minutes.

  6. Move it over direct heat and cook another 3–5 minutes per side.

  7. Remove when tender inside with dark grill marks outside.

Eggplant should be soft and creamy, not firm or spongy.

1. Apple & Honey Crisp Glazed Eggplant

Apple-Honey Grilled Eggplant

A lightly sweet and tangy preparation that pairs well with pork, chicken and grain bowls.

Ingredients

  • 2 medium eggplants

  • 2 tablespoons olive oil

  • Salt and pepper

  • Apple & Honey Crisp Smoke Can

Apple-honey glaze

  • 2 tablespoons honey

  • 2 tablespoons apple cider or apple juice

  • 1 tablespoon apple-cider vinegar

  • 1 teaspoon Dijon mustard

  • ½ teaspoon fresh thyme

  • Pinch of salt

Directions

  1. Prepare and smoke-grill the eggplant using the master method.

  2. Whisk together the glaze ingredients.

  3. Brush a thin coating over the eggplant during the final 2–3 minutes.

  4. Turn frequently so the honey caramelizes without burning.

  5. Finish with a small drizzle of glaze after removing it from the grill.

Optional toppings: goat cheese, chopped pecans, green onions or diced apples.

Serve with pork tenderloin, grilled chicken or wild rice.

2. BBQ Mesquite Eggplant Steaks

Mesquite Barbecue Eggplant

Thick eggplant steaks provide a hearty vegetarian alternative to grilled meat.

Ingredients

  • 2 large globe eggplants

  • 3 tablespoons olive oil

  • 1 teaspoon smoked paprika

  • ½ teaspoon chili powder

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • Salt and black pepper

  • BBQ Mesquite Smoke Can

Barbecue glaze

  • ⅓ cup barbecue sauce

  • 1 tablespoon apple-cider vinegar

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon melted butter or olive oil

Directions

  1. Cut the eggplants lengthwise into planks approximately ¾ inch thick.

  2. Brush with oil and apply the seasoning.

  3. Smoke over indirect heat for 6–8 minutes.

  4. Move over direct heat and grill for 3–5 minutes per side.

  5. Brush lightly with barbecue glaze during the final 2 minutes.

  6. Remove when very tender.

Optional toppings: smoked cheddar, crispy onions, pickles or coleslaw.

Serve as: a sandwich on a toasted bun, a vegetarian entrée or a barbecue side dish.

3. Bing Cherry Balsamic Eggplant

Cherry-Glazed Grilled Eggplant

The sweetness of cherry complements the slightly earthy flavor of eggplant.

Ingredients

  • 2 Italian eggplants

  • 2 tablespoons olive oil

  • Salt and pepper

  • ½ teaspoon dried thyme

  • Bing Cherry Smoke Can

Cherry-balsamic glaze

  • 3 tablespoons cherry preserves

  • 1½ tablespoons balsamic vinegar

  • 1 teaspoon Dijon mustard

  • ½ teaspoon black pepper

  • Pinch of salt

Directions

  1. Slice the eggplant into rounds or long planks.

  2. Brush with oil and season with salt, pepper and thyme.

  3. Smoke-grill until nearly tender.

  4. Warm the glaze ingredients until smooth.

  5. Brush the glaze over the eggplant during the final 2 minutes.

  6. Garnish after grilling.

Optional toppings: crumbled goat cheese, walnuts, fresh basil or cherries.

Serve with grilled pork, duck, chicken or a charcuterie-style platter.

4. Black Peppered Bacon Loaded Eggplant

Bacon-Pepper Eggplant Rounds

This savory version works as an appetizer, burger topping or hearty side dish.

Ingredients

  • 2 globe eggplants

  • 3 tablespoons olive oil

  • 1 teaspoon coarse black pepper

  • ½ teaspoon smoked paprika

  • ½ teaspoon garlic powder

  • ¼ teaspoon onion powder

  • Salt to taste

  • 5 slices cooked bacon, crumbled

  • Black Peppered Bacon Smoke Can

Topping

  • ½ cup shredded cheddar or smoked Gouda

  • ¼ cup sour cream

  • 2 tablespoons sliced green onions

  • Extra cracked black pepper

Directions

  1. Cut the eggplant into ½-inch rounds.

  2. Brush with olive oil and apply the dry seasonings.

  3. Smoke over indirect heat for approximately 5–7 minutes.

  4. Grill over direct heat for 3–4 minutes per side.

  5. Place cheese and bacon over each round.

  6. Move back to indirect heat, close the lid and cook until the cheese melts.

  7. Finish with sour cream, green onions and cracked pepper.

Serve with steak, hamburgers, grilled chicken or baked potatoes.

5. Hickory on Hickory Eggplant Parmesan

Smoked Grilled Eggplant Parmesan

This version replaces fried eggplant with smoky grilled slices.

Ingredients

  • 2 large eggplants

  • 3 tablespoons olive oil

  • Salt and pepper

  • 1 teaspoon Italian seasoning

  • ½ teaspoon garlic powder

  • Hickory on Hickory Smoke Can

  • 1½ cups marinara sauce

  • 1½ cups shredded mozzarella

  • ½ cup grated Parmesan

  • Fresh basil

Directions

  1. Cut the eggplant into ½-inch rounds.

  2. Brush with oil and season with Italian seasoning, garlic, salt and pepper.

  3. Smoke and grill until tender with visible grill marks.

  4. Arrange the slices in a grill-safe skillet or foil pan.

  5. Spoon marinara over each layer.

  6. Add mozzarella and Parmesan.

  7. Return the pan to indirect heat.

  8. Close the lid and cook for 10–15 minutes, until bubbling and melted.

  9. Garnish with fresh basil.

Serve with garlic bread, pasta or a green salad.

6. Maple Brown Bourbon Eggplant

Maple-Bourbon Glazed Eggplant Planks

This sweet-savory glaze creates caramelized edges and a rich wood-smoke finish.

Ingredients

  • 2 Italian or globe eggplants

  • 3 tablespoons olive oil

  • Salt and pepper

  • ½ teaspoon smoked paprika

  • Maple Brown Bourbon Smoke Can

Maple glaze

  • 2 tablespoons pure maple syrup

  • 1 tablespoon Dijon mustard

  • 1 tablespoon apple-cider vinegar

  • 1 teaspoon brown sugar

  • 1 teaspoon melted butter

  • Pinch of cayenne pepper

Directions

  1. Cut the eggplant lengthwise into thick planks.

  2. Brush with oil and season with salt, pepper and paprika.

  3. Smoke over indirect heat for 6–8 minutes.

  4. Move over direct heat and grill until nearly tender.

  5. Brush with maple glaze during the final 2–3 minutes.

  6. Turn frequently to prevent the sugar from scorching.

  7. Finish with another light brushing after grilling.

Optional toppings: candied pecans, crumbled blue cheese, bacon or green onions.

Serve with pork chops, grilled chicken, steak or roasted squash.

7. Summertime Smoky Chipotle Eggplant

Chipotle-Lime Grilled Eggplant

A smoky and slightly spicy recipe ideal for tacos, sandwiches and summer cookouts.

Ingredients

  • 2 medium eggplants

  • 3 tablespoons olive oil

  • 1 teaspoon chili powder

  • ½ teaspoon cumin

  • ½ teaspoon garlic powder

  • ¼ teaspoon cayenne

  • Zest of one lime

  • Salt

  • Summertime Smoky Chipotle Smoke Can

Chipotle-lime sauce

  • ¼ cup mayonnaise or Greek yogurt

  • 1–2 teaspoons chipotle sauce

  • 1 tablespoon lime juice

  • 1 teaspoon honey

  • Pinch of salt

Directions

  1. Brush the eggplant with olive oil.

  2. Combine the chili powder, cumin, garlic, cayenne, lime zest and salt.

  3. Apply the seasoning to both sides.

  4. Smoke and grill until soft and well-marked.

  5. Mix the chipotle-lime sauce.

  6. Drizzle over the cooked eggplant.

Optional toppings: cotija cheese, avocado, cilantro, pickled onions or jalapeños.

Serve as: taco filling, sandwich filling or a side for grilled fish and chicken.

Smoke Can Eggplant Burgers

Cut globe eggplant into thick rounds and grill until tender. Place on toasted buns with cheese and toppings.

Recommended combinations:

  • BBQ Mesquite: cheddar, barbecue sauce and crispy onions

  • Black Peppered Bacon: Gouda, bacon and pepper mayonnaise

  • Hickory on Hickory: provolone, grilled onion and smoky tomato sauce

  • Summertime Smoky Chipotle:pepper jack, avocado and chipotle crema

Smoked Baba Ganoush

Ingredients

  • 2 whole globe eggplants

  • ¼ cup tahini

  • 2 tablespoons lemon juice

  • 1 garlic clove

  • 2 tablespoons olive oil

  • ½ teaspoon cumin

  • Salt to taste

Directions

  1. Pierce each whole eggplant several times with a fork.

  2. Place over indirect heat with your chosen Smoke Can.

  3. Grill with the lid closed for approximately 25–40 minutes, turning occasionally.

  4. Remove when the skin is deeply charred and the flesh has collapsed.

  5. Cool slightly and scoop out the soft flesh.

  6. Blend with tahini, lemon, garlic, olive oil, cumin and salt.

  7. Chill or serve warm with pita bread and vegetables.

Best Smoke Can choices: Hickory on Hickory, BBQ Mesquite or Summertime Smoky Chipotle.

Grilled Japanese Eggplant

Japanese eggplant is sweeter and more tender than large globe eggplant.

  1. Slice lengthwise.

  2. Score the flesh lightly in a diamond pattern.

  3. Brush with oil.

  4. Smoke-grill for approximately 4–6 minutes per side.

  5. Apply one of these finishes:

  • Apple & Honey Crisp with honey-Dijon glaze

  • Bing Cherry with cherry-balsamic glaze

  • Maple Brown Bourbon with maple-mustard glaze

  • Summertime Smoky Chipotle with lime and cilantro

Smoked Eggplant Caprese

Layer grilled eggplant rounds with:

  • Fresh mozzarella

  • Tomato slices

  • Fresh basil

  • Balsamic glaze

  • Olive oil

  • Salt and pepper

Best flavor: Bing Cherry or Apple & Honey Crisp.

Grilled Eggplant Roll-Ups

Grill long, thin eggplant planks and fill them with:

  • Ricotta

  • Parmesan

  • Garlic

  • Spinach

  • Fresh herbs

Roll them up, place in a grill-safe dish with marinara and mozzarella and cook over indirect heat for 10–15 minutes.

Best flavor: Hickory on Hickory.

Flavor Pairing Guide

Bergeron’s Smoke Can Recommended eggplant preparation Flavor profile Apple & Honey Crisp Honey-glazed rounds Sweet, fruity and smooth BBQ Mesquite Barbecue eggplant steaks Bold, earthy and robust Bing Cherry Cherry-balsamic eggplant Fruity, tangy and gourmet Black Peppered Bacon Loaded eggplant rounds Savory, peppery and rich Hickory on Hickory Eggplant Parmesan Classic and deeply smoky Maple Brown Bourbon Maple-glazed planks Sweet, warm and caramelized Summertime Smoky Chipotle Chipotle-lime eggplant Spicy, smoky and bright

Best Overall Choices

Best vegetarian entrée: BBQ Mesquite eggplant steaks
Best Italian-style recipe: Hickory on Hickory eggplant Parmesan
Best sweet-savory recipe: Maple Brown Bourbon eggplant
Best appetizer: Black Peppered Bacon loaded rounds
Best gourmet pairing: Bing Cherry balsamic eggplant
Best taco filling:Summertime Smoky Chipotle eggplant
Best mild option: Apple & Honey Crisp eggplant

Bergeron’s “Let Your Flavor Flag Fly” Smoked Eggplant Board