Description
Grilled Eggplant is a simple and delicious side dish that brings out the natural flavors of eggplant with a smoky char from the grill. Seasoned with garlic and herbs, it’s a versatile addition to any meal.
Ingredients
Scale
- 2 eggplants
- 1 tablespoon olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- Chopped parsley, for garnish
Instructions
- Preheat Grill: Preheat the grill to medium-high heat (400-450 degrees Fahrenheit).
- Cut Eggplant: Cut the eggplants into 1-inch elongated disks by cutting at an angle.
- Pat Dry: Pat each cut of eggplant dry with a paper towel and place them onto a baking sheet.
- Brush with Oil: Brush each cut of eggplant with olive oil on both sides.
- Season: Combine the salt, pepper, and garlic powder in a small bowl. Sprinkle the eggplant slices with the seasonings.
- Grill: Once all the eggplant pieces are seasoned and ready, place them on the grill and cook for 4-5 minutes on each side.
- Serve: Remove from the grill and allow them to cool slightly before enjoying. Garnish with fresh chopped parsley if desired.
Notes
- Patting the eggplant dry helps remove excess moisture and allows for better browning.
- You can use other seasonings, such as Italian seasoning or red pepper flakes, for different flavor profiles.
- Serve the grilled eggplant as a side dish, in sandwiches, or as part of a grilled vegetable platter.
- For even cooking, ensure the eggplant slices are of uniform thickness.
- You can use a grill pan if you do not have an outdoor grill.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 80
- Sugar: 3g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
