Grilled Eggplant with Garlic and Herbs
Grilled Garlic Herb Eggplant is the perfect summer side dish; cooked to smokey perfection for a charred, caramelized flavor. This delicious, savory veggie is easy to prepare and ready to serve in just minutes so it’s great for a picnic or barbecue.
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Servings: 4
Calories: 360kcal
Ingredients
- 1 Eggplant
- 2 tsp Sea Salt
Garlic Herb Sauce
- 2/3 cup Extra Virgin Olive Oil
- 4 cloves garlic crushed
- 1/3 cup chopped fresh parsley
- 2 tbsp chopped fresh rosemary
- 1/2 tsp Pepper
- 1/2 tsp Sea Salt
Instructions
- Cut the eggplant into 1/2inch thick slices (either diagonal or crosswise). Make sure to leave on the skin as this helps the eggplant to retain its shape during cooking and develop a crispy crust.
- Line eggplant in a single layer on a baking sheet. Generously salt each slice on both sides and set aside for at least 15 minutes to draw out the moisture.
- Preheat the grill to medium heat. Wipe each of the slices with a paper towel or cloth to remove the excess salt and moisture.
- In a medium-sized bowl, combine the garlic-herb sauce ingredients. Coat each slice of eggplant in the sauce by placing it in the dish and flipping over so each side is coated thoroughly.
- Grill the eggplant for 6-8 minutes per side, or until they are golden and/or have grill marks. Once the eggplant is cooked, remove it from the grill and drizzle any remaining garlic and herb sauce on the eggplant.
- Garnish with fresh chopped parsley and enjoy!
Nutrition
Calories: 360kcal