Grilled Eggplant with Fresh Herbs & Garlic
Ingredients:
2 medium eggplants, cut into 1/2-inch thick round slices
2 tbsp olive oil (plus more for drizzling)
Salt and freshly ground black pepper, to taste
For the Herb Topping:
2 tbsp finely chopped fresh basil
2 tbsp finely chopped fresh parsley
2 cloves garlic, minced
1 tbsp olive oil
1 tsp lemon juice (optional, for brightness)
Instructions:
1. Prep the Eggplant:
Slice the eggplant into 1/2-inch thick rounds.
Sprinkle lightly with salt and let rest for 15–20 minutes to draw out moisture and bitterness.
Pat dry with paper towels.
2. Grill the Eggplant:
Preheat a grill or grill pan to medium-high heat.
Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
Grill for 3–4 minutes per side, until tender with deep golden-brown grill marks.
3. Make the Herb Topping:
In a small bowl, mix the basil, parsley, minced garlic, olive oil, and lemon juice (if using).
Stir well and let sit for a few minutes to allow the flavors to meld.
4. Assemble the Dish:
Arrange the grilled eggplant slices on a simple white rectangular platter.
Spoon the herb-garlic mixture generously over the warm eggplant.
Drizzle lightly with additional olive oil for a glossy finish.
Scatter a few extra herb leaves around for that casually styled, homey touch.
5. Serve:
Place the platter on a green-and-white checkered tablecloth for that charming rustic vibe.
Best served warm or at room temperature as a side dish, appetizer, or part of a Mediterranean spread.
This dish is perfect for summer evenings or cozy indoor meals — the smoky grilled eggplant pairs beautifully with fresh herbs and garlic. Want a yogurt dipping sauce or feta crumble to go with it?