Description
A flavorful, healthy grilled eggplant dish perfect as a side or vegetarian main, featuring smoky char, garlic, fresh herbs, and olive oil.
Ingredients
- 2 medium eggplants (about 1½ lb total), sliced ¼‑inch thick
- 3 tablespoons olive oil, divided
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley (optional garnish)
- 1 tablespoon lemon juice (optional garnish)
Instructions
- Preheat grill or grill pan over medium‑high heat.
- Brush both sides of eggplant slices with olive oil; season with salt and pepper.
- In a small bowl, mix remaining olive oil, minced garlic, and thyme.
- Place eggplant on grill; cook 4–5 minutes per side, until tender and charred.
- During last minute of grilling, brush each slice with garlic‑herb oil.
- Remove from heat and transfer to serving platter.
- Drizzle with lemon juice (if using) and sprinkle with parsley.
- Serve warm or at room temperature.
Notes
- For extra flavor, marinate eggplant slices for 30 minutes before grilling.
- Brush with more garlic‑herb oil while resting, if desired.
- Can also be finished under broiler if no grill is available.