Grilled Eggplant
Ingredients
The eggplant
-
2
large
eggplants, cut crosswise into ½ inch thick slices
The marinade
-
5
tablespoons
olive oil
-
2
tablespoons
lemon juice
-
1 ¼
teaspoons
salt
-
¼
teaspoon
pepper
-
1 ½
teaspoons
dried Italian seasoning
-
1 ½
teaspoons
garlic, minced
-
2
tablespoons
parsley leaves, chopped, plus more for garnish
-
lemon wedges
optional
for serving
Instructions
- In a large bowl, whisk together olive oil, lemon juice, salt, pepper, Italian seasoning, minced garlic, and parsley.
- Add the eggplant slices to the bowl and toss to coat them in the marinade.
- Cover the bowl and refrigerate for at least 20 minutes or up to 2 hours.
- Preheat a grill or grill pan to medium-high heat.
- Grill the eggplant for 3-4 minutes on each side until browned and tender.
- Transfer the grilled eggplant to a serving plate, sprinkle with additional parsley, and garnish with lemon wedges if desired.
Nutrition Facts (estimated)
Servings
6
Calories
138
Total fat
8g
Total carbohydrates
7g
Total protein
3g
Sodium
392mg
Cholesterol
0mg
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