Herb Grilled Eggplant Aubergine
Elevate your plant-based grilling game with this Herb Grilled Eggplant Aubergine recipe, a delectable combination of smoky, tender eggplant infused with vibrant fresh herbs and a zing of lemon. This simple yet flavorful dish features thick slices of eggplant brushed with a garlic and herb olive oil marinade, including rosemary, thyme, parsley, and optional red pepper flakes for a subtle kick. Perfectly grilled to achieve those irresistible charred grill marks, it’s a versatile addition to your culinary repertoire—serve it as a savory side, a luscious salad topping, or a hearty base for sandwiches and grain bowls. Ready in just 25 minutes of prep and cook time, this easy recipe showcases the best of summer’s bounty with minimal effort and maximum flavor.
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Recipe Information
Ingredients
- 2 medium Eggplant (aubergine)
- 3 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh rosemary, finely chopped
- 1 teaspoon Fresh thyme, finely chopped
- 2 tablespoons Fresh parsley, finely chopped
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Optional: Crushed red pepper flakes
Instructions
Step 1: Wash and dry the eggplants. Slice them into 1/2-inch thick rounds and place the slices on a baking sheet or large tray.
Step 2: Sprinkle the eggplant slices with salt on both sides. Let them sit for 20 minutes to draw out excess moisture and bitterness. Afterward, rinse the slices under cold water and pat them dry with a paper towel.
Step 3: In a small bowl, whisk together olive oil, minced garlic, rosemary, thyme, parsley, lemon juice, salt, black pepper, and optional red pepper flakes.
Step 4: Brush the herb-infused olive oil mixture generously on both sides of each eggplant slice.
Step 5: Preheat your grill or grill pan to medium-high heat. Lightly grease the grill grates with additional olive oil to prevent the eggplant from sticking.
Step 6: Arrange the eggplant slices on the grill in a single layer. Grill for 3-5 minutes on each side, or until the slices are tender and have distinct grill marks.
Step 7: Remove the grilled eggplant slices from the heat and transfer them to a serving platter. Optionally, garnish with additional chopped parsley or a squeeze of lemon juice for extra brightness.
Step 8: Serve the herb grilled eggplant warm as a side dish, or use it as a base for other dishes like sandwiches, salads, or grain bowls.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2379 mg | 103% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 22.1 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1517 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.
