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Herb and Garlic Grilled Eggplant

Jen Paleracio
This grilled eggplant is a great side dish. The dressing is a combination of fresh herbs, garlic, and lemon. Light and delicious!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer, Side Dish
Cuisine American

Equipment

  • Grilling pan
  • Mixing bowl
  • Tongs
  • knife
  • cutting board

Ingredients
  

  • 1 large eggplant, sliced
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh oregano
  • 1/2 cup chopped fresh thyme
  • 2 minced garlic cloves
  • 2 stalks green onions, sliced
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice, freshly squeezed
  • salt and pepper to taste

Instructions
 

  • Preheat the grill pan
  • Slice the eggplant into rounds or crescent shapes (half-round)
  • Place them on a sheet pan, and season with salt and pepper. Let them rest for at least 30 minutes or until they sweat. Rinse and pat dry with paper towels.
  • Meantime, in a large bowl, combine the fresh herbs, garlic, onion, lemon juice, salt, and pepper, stir to combine.
  • Use a paper towel to pat the slices of eggplant, and to remove any moisture. Add them to the herb mixture, drizzle with olive oil, and toss to coat well.
  • Grill the eggplant for 3-5 minutes each side or until you see grill marks.
  • Serve alongside your main dish.

Video

Notes

 
 
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Keyword easy, eggplant, fresh herbs, grilled, grilled eggplant, healthy, side dish