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

Cook Time 15

Marinating Time 20

Total Time 45

Servings

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, plus more for garnish
lemon wedges for serving optional

Instructions

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.

Video

Notes

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.

Nutrition