Description
A simple and flavorful grilled eggplant recipe perfect as a side dish or vegetarian main, seasoned with olive oil, garlic, and herbs.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat grill to medium-high heat.
- In a small bowl, mix olive oil, minced garlic, oregano, salt, and pepper.
- Brush both sides of the eggplant slices with the olive oil mixture.
- Place eggplant slices on the grill and cook for 4-5 minutes per side until tender and grill marks appear.
- Remove from grill and garnish with chopped fresh parsley if desired.
- Serve warm or at room temperature.
Notes
- Salt the eggplant slices and let them sit for 30 minutes before grilling to reduce bitterness, then pat dry.
- Try adding a splash of balsamic vinegar for extra flavor.
- Can be served as a side, in sandwiches, or on top of salads.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 90
- Sugar: 4g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg