Grilled Eggplants with Garlic and Herbs
Perfectly charred and bursting with flavor, Grilled Eggplants with Garlic and Herbs is a simple yet elegant dish that combines smoky grilled eggplants with a vibrant marinade of olive oil, minced garlic, and fresh basil. Enhanced by a splash of tangy lemon juice and a sprinkle of salt and pepper, each slice is tender and caramelized, making it the ideal side dish or appetizer. With only 15 minutes of prep time and 10 minutes of grilling, this recipe is quick, healthy, and gluten-free, perfect for summer gatherings or weeknight meals. Serve warm and garnish with fresh basil for a fragrant, restaurant-worthy presentation that pairs beautifully with crusty bread or hearty salads. Keywords: grilled eggplants recipe, garlic and herb marinade, healthy vegetarian recipe, quick grilling recipes, summer side dish ideas.
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Recipe Information
Ingredients
- 2 medium-sized eggplants
- 3 tablespoons olive oil
- 3 large garlic cloves
- 10 leaves fresh basil leaves
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by washing the eggplants thoroughly, pat them dry with a paper towel, and cut them into 1/2-inch thick slices.
Place the eggplant slices on a large tray. Sprinkle both sides with salt, and let them sit for about 15 minutes to draw out excess moisture and any bitterness.
While the eggplants are resting, peel the garlic cloves and mince them finely.
Chop the fresh basil leaves finely and set aside.
After 15 minutes, use a paper towel to pat the eggplant slices dry, removing any drawn-out moisture.
In a small bowl, combine olive oil, minced garlic, lemon juice, salt, and black pepper. Whisk the mixture until well blended.
Preheat the grill to medium-high heat. If using a charcoal grill, allow the coals to burn to an even heat with no visible flames.
Lightly brush both sides of the eggplant slices with the prepared olive oil mixture.
Place the eggplant slices on the grill and cook for about 4-5 minutes on each side, or until they are tender and have nice grill marks.
Transfer the grilled eggplants to a serving platter, and sprinkle chopped basil leaves over the top.
Serve the grilled eggplants immediately as a side dish or with crusty bread for a delicious and aromatic meal.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2379 mg | 103% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 18.5 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1513 mg | 32% | |
*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.
