Grilled Eggplant Recipe
This grilled eggplant is sliced into rounds, seasoned simply, and cooks in 10 minutes. Drizzle with a garlic lemon herb sauce after cooking for more flavor.
Servings: 4 servings
Ingredients
- 2 medium eggplants
- 2 teaspoons salt
- 3 tablespoons olive oil divided
- ½ teaspoon black pepper
- 2 tablespoons chopped parsley
- 1 lemon juiced
- 2 garlic cloves minced
- 1 teaspoon oregano
- ¼ teaspoon crushed red pepper
Instructions
- Place the eggplants on a cutting board and slice it into ½ -inch rounds. You’ll typically get about 10 slices from each eggplant.
- Transfer the eggplant slices to a baking sheet and sprinkle salt on both sides; let them rest for 30 minutes. Then dab the eggplant to remove the released moisture.
- Brush both sides of the eggplant with 1 tablespoon of olive oil and sprinkle the black pepper on top.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, chopped parsley, lemon juice, garlic, oregano and crushed red pepper.
- Heat the gas grill to medium-high (around 400°F). Make sure the grates are clean and lightly oiled to prevent sticking.
- Place the eggplant directly on the grill. Cook for about 4-5 minutes per side without moving, until the eggplant becomes tender and has grill marks without burning.
- Remove from the grill and transfer to a platter. Drizzle the olive oil parsley sauce on top.
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.
Original Recipe
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.
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.
Nutrition
Serving: 0.5egglant | Calories: 163kcal | Carbohydrates: 17g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 881mg | Potassium: 591mg | Fiber: 8g | Sugar: 9g | Vitamin A: 274IU | Vitamin C: 22mg | Calcium: 43mg | Iron: 1mg
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