Description
Creamy, charred grilled eggplant infused with garlic and herbs — vegan, low-carb, and summer-perfect.
Ingredients
Scale
- 2 large eggplants
- 2 tsp salt (for sweating) + 1/4 tsp for seasoning
- 1/2 cup extra virgin olive oil
- 3 garlic cloves, crushed
- 2 tbsp fresh flat-leaf parsley, chopped
- 2 tbsp fresh oregano, chopped (or 1 tsp dried)
- 1/2 tsp freshly ground black pepper
Instructions
- Slice eggplant into 1/4-inch thick rounds. Lay on paper towels and sprinkle with 2 tsp salt. Let sit for 15 minutes to draw out moisture. Pat dry.
- In a bowl, mix olive oil, garlic, parsley, oregano, remaining salt, and pepper.
- Dip each eggplant slice into oil mixture, coating both sides.
- Preheat grill to medium. Grill slices for 6 minutes per side until tender and marked.
- After grilling, toss slices in remaining garlic-herb oil.
- Serve warm, room temp, or cold.
Notes
If slices stick, brush oil on grates. Avoid thick slices to prevent chewiness. Store leftovers in airtight container up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 1229 kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 107g
- Carbohydrates: 16g
- Fiber: 9g
- Protein: 4g
Keywords: grilled eggplant, garlic herb, vegan, keto, low-carb, Whole30, summer