Broiled Basil Eggplant
Elevate your weeknight side dish game with Broiled Basil Eggplant, a simple yet flavorful recipe that highlights the natural sweetness of tender eggplant slices caramelized to perfection. This quick dish comes together in just 25 minutes, blending the aromatic flavors of garlic-infused olive oil and fresh basil for a Mediterranean-inspired twist. Each slice is brushed with the savory mixture, broiled until golden, and optionally topped with a sprinkle of parmesan cheese for a hint of creamy richness. Perfect as a standalone side or paired with pasta, rice, or a crisp salad, this dish is both versatile and irresistibly delicious. Plus, it's an excellent vegetarian option that makes the most of fresh, wholesome ingredients.
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Recipe Information
Ingredients
- 2 medium eggplant
- 3 tablespoons olive oil
- 2 cloves garlic
- 8 leaves fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parmesan cheese (optional)
Instructions
Preheat the broiler on high and position the oven rack about 6 inches from the heating element.
Wash and dry the eggplants. Slice them crosswise into rounds about 1/2-inch thick.
Line a baking sheet with aluminum foil and lightly grease it with a bit of olive oil to prevent sticking.
Arrange the eggplant slices on the prepared baking sheet in a single layer, ensuring they do not overlap.
Mince the garlic cloves finely and chop the fresh basil leaves into small pieces.
In a small bowl, combine olive oil, minced garlic, salt, and black pepper. Mix well.
Using a pastry brush or spoon, evenly coat each eggplant slice with the garlic olive oil mixture.
Place the baking sheet under the broiler and cook for 5 minutes, or until the tops of the eggplants are golden brown.
Remove the baking sheet, flip the eggplant slices, and brush the other side with any remaining olive oil mixture.
Return the tray to the broiler and cook for another 4-5 minutes, until the eggplants are caramelized and tender.
Remove the eggplant from the oven and sprinkle evenly with chopped fresh basil. If you’re using parmesan cheese, sprinkle it over the hot eggplant slices at this time.
Serve warm as a side dish or over rice, pasta, or salad for a wholesome meal.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 3665 mg | 159% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 34.7 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 2318 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
