Grilled Eggplant
This Grilled Eggplant Recipe makes a delicious vegetable side dish that can accompany so many main dishes to make a healthy and hearty meal.
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Servings :
Calories : 67kcal
Ingredients
- 2 eggplants
- ½ tsp salt
- some parsley minced
Marinade
- 4 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp dried herbs
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Wash eggplant well and cut lengthwise into ½ inch (1cm) thick slices. Sprinkle with salt and let it sit for 15 minutes. Pat dry with a paper towel to remove excess liquid.
- Mix all the ingredients for the marinade in a large bowl. Add eggplant and mix well (easiest with clean hands). → Can be marinated up to an hour in advance and stored in the refrigerator.
- Heat your grill or grill pan by rubbing a little oil on the grill pan before cooking on it.
- Grill the marinated eggplant on both sides for about 2-3 minutes over medium-high heat. Serve with minced parsley!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. You can use leftovers to prepare this delicious Eggplant Parmesan Recipe.
Serving Suggestions:
- Garnish the eggplant with crumbled feta cheese, red pepper flakes, and chopped parsley before serving.
- Serve with Chimichurri.
- Drizzle with extra virgin olive oil and lemon juice.
- Mix tahini with lemon juice and ice water and drizzle over the eggplant. Add a few pomegranate seeds and cilantro if desired, and you have a vegetarian oriental main dish. Serve with bulgur or quinoa!
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Nutrition
Calories: 67kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 77mg | Potassium: 528mg | Fiber: 7g | Sugar: 8g | Vitamin A: 63IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg