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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
Keyword grilled eggplant
Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 20 minutes
Total Time 45 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 lemon wedges for serving optional
Place the olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic 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 parsley and garnish with lemon wedges if desired.
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