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grilled eggplant

This flavorful grilled eggplant dish features the smoky, rich taste of eggplant, enhanced with olive oil, garlic, and fresh herbs. It's a perfect appetizer or side dish that can be served warm or at room temperature.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer/Side Dish
Cuisine Mediterranean
Servings 4 People
Calories 80 kcal

Equipment

  • 1 grill or grill pan
  • 1 sharp knife
  • 1 cutting board
  • 1 basting brush
  • 1 mixing bowl
  • 1 tongs
  • 1 serving platter

Ingredients
  

  • 2 medium eggplants About 1 lb each.
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon fresh basil, chopped Plus additional for garnish.
  • 1 tablespoon fresh parsley, chopped For garnish.

Notes

For added flavor, feel free to sprinkle some red pepper flakes over the grilled eggplant for a spicy kick.
This dish pairs beautifully with a yogurt or tahini sauce for dipping.
Leftover grilled eggplant can be stored in the refrigerator for up to 3 days and can be enjoyed cold or reheated.