Heart-Healthy Grilled Eggplants with Garlic and Herbs
Transform your next meal into a vibrant, guilt-free delight with this Heart-Healthy Grilled Eggplants with Garlic and Herbs recipe. Packed with Mediterranean flavors, these tender eggplant slices are brushed with a fragrant blend of olive oil, fresh rosemary, thyme, and minced garlic, then perfectly grilled to bring out their natural sweetness and achieve those irresistible smoky charred edges. A finishing drizzle of bright lemon juice and a garnish of fresh basil leaves make this dish both visually appealing and palate-pleasing. Ready in just 25 minutes, this vegan, low-fat recipe is ideal as a nutritious side or a satisfying meatless main course, making it a fantastic choice for anyone seeking wholesome yet flavorful meals. Perfect for summer cookouts or weeknight dinners, this recipe is a heart-healthy powerhouse you'll want to add to your weekly rotation.
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Recipe Information
Ingredients
- 2 medium Eggplants
- 2 tablespoons Olive oil
- 3 large Garlic cloves
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
- 1 tablespoon Lemon juice
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Sea salt
- 2 tablespoons Basil leaves
Instructions
Preheat a grill or grill pan over medium-high heat.
Slice the eggplants into 1/2-inch thick rounds.
Lay the eggplant slices on a clean surface or tray. Lightly sprinkle them with sea salt and let them sit for 10 minutes to draw out any bitterness.
Rinse the eggplant slices under cold water to remove the salt, then pat them dry with a paper towel.
Peel and finely mince the garlic cloves.
In a small bowl, combine the olive oil, minced garlic, chopped fresh rosemary, and chopped fresh thyme.
Brush each eggplant slice with the herb and garlic olive oil mixture on one side.
Place the slices on the preheated grill, oiled side down. Grill for about 7 minutes, until grill marks appear and the eggplant becomes tender.
While the first side is grilling, brush the top side of the slices with the remaining herb oil mixture.
Flip the eggplant slices and grill for another 5 to 7 minutes until both sides are well-marked and the eggplant is cooked through.
Remove the eggplants from the grill and immediately drizzle them with fresh lemon juice.
Season with black pepper to taste and garnish with chopped basil leaves.
Serve warm or at room temperature as a healthy side dish or a main vegan course.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1182 mg | 51% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 18.1 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1510 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.
