Grilled Eggplant with Garlic and Herbs

This Grilled Eggplant with Garlic and Herbs is a great side dish for family meals. There are two reasons. First is it’s easy and quick to make. Spend 30 minutes, and you have this to serve at dining table. And, the other is that this grilled eggplant is tender, tasty and flavorful. My family really prefer it for scorching days of summer, to serve alongside grilled chicken, beef, and seafood dishes. It helps reducing the grease of meats and seafood, making our appetite bigger.

Actually I just start learning how to grill eggplants. I often make stir fry dishes with them. When I gave this grilled eggplant with garlic and herbs a try for the first time, I fell for them. To enjoy a better taste, you may eat them with a sauce of your choice (homemade or store bought). There is a tips before grilling eggplant. Brush your sliced eggplants with salt on both side and let them rest for 15 minutes (or up to 2 hours) to excess moisture and bitterness. This’s really worth trying!

These grilled eggplants are great to serve warm as a side dish. However, you can let them cold then chop up and add into a salad. They may be also used as a base for bruschetta topped with pesto or prosciutto. For vegans and vegetarians, they may add them to burgers. Let’s get started!

Grilled Eggplant with Garlic and Herbs

Recipe by GenevaWatsonCourse: SidesCuisine: AmericanDifficulty: Easy

Prep time

15

minutes

Cooking time

12

minutes

This Grilled Eggplant with Garlic and Herbs is a great side dish for family meals. There are two reasons. First is it’s easy and quick to make. Spend 30 minutes, and you have this to serve at dining table. And, the other is that this grilled eggplant is tender, tasty and flavorful.

Ingredients

• 2 eggplants

• 1/2 cup extra virgin olive oil

• 2 tsp salt

• 3 cloves garlic, crushed

• 2 tbsp. chopped fresh parsley

• 2 tbsp. chopped fresh oregano

• 1/2 tsp pepper

• 1/2 tsp salt

Directions

• Cut eggplant into 1/4 inch thick slices. Generously season with salt. Let them rest for about 15 minutes to draw out the moisture and bitterness. Wipe with a paper towel.
• Preheat barbecue grill to medium heat.
• Add olive oil, garlic, parsley, oregano, salt and pepper to a large dish. Whisk to combine.
• Place eggplant slices in dish, not overlapping. Flip over to ensure both sides are covered in oil.
• Grill for approximately 6 minutes per side until golden in color with grill marks. Brush eggplant with more oil if needed.
• Once tender and cooked, remove from grill and return to oil, herb and garlic mixture in pan.
• Flip once so that both sides are coated before transferring to a serving platter. Spoon any of excess herbs & garlic overtop. Serve!

Notes

• The eggplant can be enjoyed hot or at room temperature.
• For the leftovers, you can store them in the fridge for up to 4 days and reheat before serving.