Description
This Grilled Eggplant Recipe delivers smoky, tender slices of eggplant seasoned with olive oil, garlic, and herbs. Perfect as a side dish, in sandwiches, or part of a Mediterranean platter.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/2-inch rounds
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano or Italian seasoning
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat grill to medium-high heat. Lightly oil the grates or use a grill pan.
- In a small bowl, mix olive oil, garlic, salt, pepper, and oregano.
- Brush both sides of the eggplant slices with the olive oil mixture.
- Grill eggplant slices for 3–4 minutes per side, until tender and grill marks appear.
- Transfer to a platter and garnish with fresh herbs if desired. Serve warm or at room temperature.
Notes
- Salt eggplant slices and let them sit for 20 minutes before grilling to reduce bitterness—rinse and pat dry before cooking.
- Add a splash of balsamic vinegar or lemon juice before serving for extra flavor.
- Delicious in wraps, salads, or layered with cheese and tomatoes.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 100
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg