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A serving plate of grilled eggplant served with parsley and lemon wedges.
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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 138kcal
Author Sara Welch

Ingredients

  • 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

Instructions

  • 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.

Video

Nutrition

Calories: 138kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 392mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1360IU | Vitamin C: 13.9mg | Calcium: 48mg | Iron: 3.6mg