Italian · Dinner
Grilled Eggplant with Garlic and Herbs
Grilled eggplant slices are charred over an open flame until smoky and tender, then finished with garlic, lemon juice, fresh parsley, and dried oregano with a modest drizzle of olive oil. This Italian vegetarian preparation keeps the dish light and low in calories.
$3
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
103Calories
2.2gProtein
6.4gFat
11.5gCarbs
6gSugar
5.7gFiber
450mgSodium
0mgChol
1gSat Fat
457mgPotassium
37mgCalcium
1mgIron
0mcgVitamin B12
15mgVitamin C
Goes well with
Sparkling lemon water with fresh herbs
local
Vermentino or Pinot Grigio
international
vegetarian
gluten-free
low-calorie
low-carb
high-fiber
low-calorie
Instructions
1
Prep
Slice eggplant into 1/2-inch rounds on a cutting board, lightly salt both sides, and let sit 5 minutes. Pat dry.
2
Build
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, and black pepper to make a loose dressing.
3
Grill
Brush eggplant rounds with half the dressing and grill over medium-high heat for 4–5 minutes per side until charred and tender.
4
Plate
Transfer to a plate, spoon remaining dressing over warm eggplant, scatter fresh parsley on top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g eggplant
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 4 tbsp4 tbsp fresh parsley
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
