Grilled Eggplant
This delicious Grilled Eggplant recipe served with a homemade garlic vinaigrette is the vegetable side dish you need in your life!
Servings: 4
Ingredients
- 2 eggplants cut into ½-inch thick slices
- salt
- ½ cup olive oil divided
- freshly ground black pepper to taste
- 2 tablespoons fresh lemon juice
- 2 tablespoons white vinegar
- 1 to 2 cloves garlic minced
- 1 tablespoon chopped fresh parsley or other fresh herb of choice
- crumbled feta cheese optional
Instructions
- Line 2 baking sheets with paper towels. Arrange the eggplant slices over the paper towels and sprinkle them with salt on both sides. Let sit for 20 minutes or until you can see water beads on the surface of the eggplant slices.
- Meanwhile, preheat the grill.
- Wipe down each eggplant slice with paper towels and brush them with olive oil on both sides. Lightly season with salt and fresh ground pepper.
- Grill the eggplant slices for about 4 to 5 minutes per side or until grill marks form and the eggplant is tender.
- Remove from the grill and transfer them to a platter; set aside.
- In a mixing bowl, combine the remaining olive oil, lemon juice, vinegar, garlic, and chopped fresh herbs. Taste and adjust the dressing for salt and pepper.
- Drizzle the eggplant slices with the prepared garlic dressing and top with feta cheese, if desired.
- Serve.
Notes
- Use eggplants that are thinner in diameter for the best results.
Nutrition
Calories: 300kcal | Carbohydrates: 14g | Protein: 2g | Fat: 27g | Saturated Fat: 4g | Sodium: 6mg | Potassium: 524mg | Fiber: 7g | Sugar: 8g | Vitamin A: 137IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 1mg
