Description
A smoky and savory grilled eggplant recipe that’s easy to prepare and perfect as a side dish or vegetarian main.
Ingredients
Scale
- 2 medium eggplants
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
- Fresh parsley, chopped (optional for garnish)
Instructions
- Preheat the grill to medium-high heat.
- Slice the eggplants into 1/2-inch thick rounds.
- In a small bowl, mix olive oil, garlic, salt, pepper, oregano, and lemon juice.
- Brush both sides of the eggplant slices with the olive oil mixture.
- Place the eggplant slices on the grill and cook for about 4-5 minutes per side, or until grill marks appear and they are tender.
- Remove from the grill and garnish with fresh parsley if desired.
- Serve warm as a side or main dish.
Notes
- You can add a sprinkle of grated Parmesan or crumbled feta for extra flavor.
- Marinate the eggplant slices for 15 minutes before grilling for deeper taste.
- Works great in wraps, salads, or as a topping for grain bowls.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg