Grilled Eggplant
This Grilled Eggplant recipe delivers smoky, tender slices with a perfect char. Marinated and seasoned to perfection, it's a simple and delicious side dish that highlights the natural flavors of eggplant.
My Notes:
Servings:
Ingredients
- 2 eggplants
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- 1/2 tablespoon(s) dried thyme
- 1/2 tablespoon(s) dried oregano
- 2 clove(s) garlic chopped
- 1/4 cup(s) balsamic vinegar
- 2 tablespoons olive oil
Instructions
- Cut the eggplants into half moons, each piece should be cut thick enough so they can stand up on the skin easily when placed under the broiler.
- Place the eggplant into a large bowl, add the salt and black pepper and toss to combine. Now add the dried thyme, oregano, garlic, balsamic vinegar and olive oil. Using your hands, coat the eggplant in the oil and herb seasoning then set aside to marinate for 10 minutes.
- Heat your grill or skillet to medium heat. Once the grill is hot, place the eggplant under the broiler skin side down. If using a skillet you may want to add a bit of olive oil to stop it from sticking. Set the bowl with the marinade aside for later.
- Flip the eggplant every 3 minutes, until each side has grilled. If the eggplant is not soft, the middle isn't fully cooked through, so continue to cool until the eggplant is browned and charred.
- Once the eggplant is falling apart, transfer back to the marinade and stir to combine. Set aside to cool for 5 minutes and soak up more marinade, then serve immediately.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 139kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 300mg | Potassium: 562mg | Fiber: 7g | Sugar: 11g | Vitamin A: 83IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 2mg
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