Ingredients
Scale
- 2 large globe eggplants
- 3 tablespoons olive oil
- 1 teaspoon kosher salt (plus more if needed)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- 1 tablespoon balsamic vinegar or lemon juice (optional)
- Fresh chopped herbs (basil, parsley) for garnish
Instructions
- Slice eggplants into ½-inch thick rounds.
- Salt both sides and let rest for 30 minutes. Rinse and pat dry.
- Preheat grill to medium-high heat and oil the grates.
- Brush slices with olive oil and season with pepper and garlic powder.
- Grill for 5–8 minutes per side until tender and grill marks appear.
- Remove, drizzle with vinegar or lemon juice, and top with fresh herbs.
- Serve warm or at room temperature.
Notes
- For extra flavor, marinate slices in olive oil, lemon, and herbs for 15 minutes before grilling. You can also top with tahini, feta, or a smoky yogurt sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 4
- Calories: 115
- Sugar: 3g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg