Grilled Eggplant
Quick and easy grilled eggplant is a delicious and healthy side that takes minutes to make. This vegan side is the perfect accompaniment to grilled meats at cookouts.
Servings: 4 servings
Ingredients
- 2 medium eggplants
- 1 tablespoon salt
- 3 tablespoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- chopped parsley for serving
- Toasted pine nuts for serving
Instructions
- Slice eggplant into ¾" thick slices either lengthwise or crosswise.
- Place the eggplant slices on a baking sheet, salt the eggplant on both sides, then apply another clean paper towel on top of the eggplant; let it rest of 30-45 minutes. Then dab the eggplant to remove any excess moisture.
- Combine the olive oil, garlic powder and black pepper in a small bowl. Use a brush to spread the olive oil mixture on both sides of the eggplant.
- Preheat the grill to medium-high heat. Grill for 5 minutes on one side without moving. Then flip the eggplant and grill for 3-4 more minutes.
- Serve with toasted pine nuts, fresh parsley and yogurt, if desired.
Notes
Storage: I recommend serving the grilled eggplant as soon as you make them. However, if you do have leftovers, you can store them in the fridge in an airtight container for a couple days.
Nutrition
Calories: 151kcal | Carbohydrates: 14g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 1749mg | Potassium: 524mg | Fiber: 7g | Sugar: 8g | Vitamin A: 53IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg
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