Grilled Eggplant with Chimichurri Sauce
Ingredients
Chimichurri Sauce
-
1
cup
fresh Italian flat-leaf parsley, leaves only, stems removed
-
¼
cup
fresh cilantro, leaves only, stems removed
-
¼
cup
fresh oregano, leaves only, stems removed
-
⅓
cup
roughly chopped red onion or shallots
-
3
cloves
garlic, peeled
-
½
teaspoon
red pepper flakes
-
½
cup
extra virgin olive oil
-
¼
cup
red wine vinegar
-
3
tablespoons
fresh lemon juice
-
1
teaspoon
kosher salt
Grilled Eggplant
-
2
globe eggplants, about 1 pound each
-
2
tablespoons
extra virgin olive oil
-
1
tablespoon
kosher salt
-
1
tablespoon
freshly ground black pepper
Instructions
- Prepare the chimichurri sauce by blending parsley, oregano, cilantro, onion, and garlic, then mix in red pepper flakes, olive oil, vinegar, and lemon juice.
- Heat the grill to medium-high (400-450°F) and clean the grates.
- Cut the eggplants into ½-inch thick slices and brush both sides with olive oil, seasoning with salt and pepper.
- Grill the eggplant slices with the lid closed for 5-7 minutes on each side until tender and marked.
- Remove from the grill and drizzle with chimichurri sauce before serving.
Nutrition Facts (estimated)
Servings
8
Calories
195
Total fat
17g
Total carbohydrates
10g
Total protein
2g
Sodium
1173mg
Cholesterol
0mg
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