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Grilled Eggplant
This grilled eggplant is marinated in garlic and herbs, then cooked until tender and golden brown. An easy and healthy side dish that pairs perfectly with a variety of grilled meats and seafood.
Course Side
Cuisine American
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Marinating Time 20 minutes minutes
Total Time 45 minutes minutes
Servings 6
Calories 138 kcal
2 large eggplants cut crosswise into 1/2 inch thick slices 5 tablespoons olive oil 2 tablespoons lemon juice 1 1/4 teaspoons salt 1/4 teaspoon pepper 1 1/2 teaspoons dried Italian seasoning 1 1/2 teaspoons garlic minced 2 tablespoons parsley leaves chopped, plus more for garnish lemon wedges for serving optional
Place the olive oil, lemon juice, salt, pepper, Italian seasoning, minced garlic and parsley in a large bowl. Whisk to combine.
Add the eggplant slices to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours.
Preheat a grill or grill pan to medium high heat.
Cook the eggplant for 3-4 minutes per side or until browned and tender.
Place the eggplant on a serving plate. Sprinkle with additional parsley and garnish with lemon wedges if desired.
Make sure all your eggplant slices are similar in size so that they cook at the same rate.
If you don't have a grill available, this recipe will also work in the oven. Broil for 3-4 minutes per side or until tender.
Calories: 138 kcal | Carbohydrates: 7 g | Protein: 3 g | Fat: 8 g | Saturated Fat: 1 g | Sodium: 392 mg | Potassium: 325 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 1360 IU | Vitamin C: 13.9 mg | Calcium: 48 mg | Iron: 3.6 mg