Grilled Eggplant with Garlic and Herbs
This dish highlights the natural smokiness of grilled eggplant complemented by a zesty garlic-herb marinade. It’s light, healthy, and perfect as a side dish, mezze platter addition, or even a topping for grain bowls or salads. The flavors are simple — lemon, garlic, and herbs — but absolutely irresistible.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 2–3
Ingredients
For the Eggplant
2 medium eggplants, sliced into ½-inch rounds
2 tbsp olive oil
Salt, to taste
Black pepper, to taste
For the Garlic-Herb Marinade
2 tbsp olive oil
1 clove garlic, minced
1 tbsp lemon juice
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil or mint
½ tsp dried oregano
Optional: pinch of chili flakes or smoked paprika
Instructions
Step 1: Prepare the Eggplant
Slice eggplants and sprinkle both sides with salt.
Let them rest for 15–20 minutes to draw out excess moisture and bitterness.
Pat dry with paper towels.
Step 2: Grill the Eggplant
Preheat a grill pan or outdoor grill to medium-high heat.
Brush both sides of eggplant slices with olive oil and season with pepper.
Grill for 3–4 minutes per side, until tender and charred with nice grill marks.
Transfer to a serving plate.
Step 3: Make the Garlic-Herb Marinade
In a small bowl, whisk olive oil, lemon juice, garlic, herbs, and oregano.
Taste and adjust salt or acidity as desired.
Step 4: Combine and Serve
While eggplant is warm, drizzle with the garlic-herb mixture.
Let it rest for 5 minutes to absorb the flavors.
Garnish with extra herbs or a squeeze of fresh lemon before serving.
Notes & Tips
Bitterness fix: Salting eggplant before grilling improves texture and flavor.
For extra flavor: Brush with balsamic glaze or sprinkle with crumbled feta before serving.
Serving ideas:
Over couscous or quinoa
Alongside grilled chicken or fish
In a wrap with hummus and tomatoes
As a topping for toasted bread or pasta
Frequently Asked Questions
Q: Can I bake instead of grill?
Yes — roast at 425°F (220°C) for about 20–25 minutes, flipping halfway through.
Q: Can I store leftovers?
Yes, refrigerate for up to 3 days. Serve cold or reheat gently in a skillet.
Q: What herbs work best?
Parsley, basil, oregano, and mint are great. You can also try thyme or dill for variation.
Nutritional Information
Calories: ~160 kcal
Protein: 2g
Carbs: 8g
Fat: 13g
Fiber: 4g