Description
A flavorful and easy-to-make grilled eggplant recipe perfect as a side dish or light main, featuring smoky char, garlic, herbs, and olive oil.
Ingredients
- 2 medium eggplants (about 1½ lb total), sliced ½ inch thick
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional garnish)
Instructions
- Preheat a grill or grill pan over medium-high heat.
- In a small bowl, whisk together olive oil, garlic, lemon juice, oregano, salt, and pepper.
- Brush both sides of eggplant slices with the oil mixture.
- Grill eggplant for 4–5 minutes per side until tender and grill marks appear.
- Transfer to a platter and garnish with parsley if desired.
- Serve warm or at room temperature.
Notes
- Try adding a splash of balsamic vinegar or red pepper flakes for added flavor.
- Oil the grill grates to prevent sticking.
- Thicker slices yield a meatier texture; thinner ones cook faster.
- Great served chilled or reheated.