Italian Grilled Eggplant
A super easy Italian grilled eggplant recipe. Slices of eggplant brushed with olive oil, herbs, and garlic, finished with a thick balsamic glaze.
Servings: 6 servings
Calories: 208kcal
Cost: $10
Equipment
- 1 grill
Ingredients
- 4 baby eggplants
- ½ cup olive oil
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon balsamic glaze
Instructions
- Preheat the grill to medium-high heat. In a bowl, combine olive oil, garlic, parsley, salt, and pepper.
- Slice eggplant, lengthwise, into ½-inch thick slices. Brush both sides of the eggplant with the olive oil marinade.
- Place the eggplant on the grill and close the grill. Cook for 3-4 minutes and flip when the eggplant has browned grill marks. Cook for 3 minutes and remove from the grill.
- Drizzle the eggplant with balsamic glaze and garnish with fresh parsley. Serve immediately.
Video
Notes
- Don't slice eggplant any thinner than a ½-inch. They will almost disintegrate if they get too thin.
- Evenly brush the eggplant with olive oil to give it a golden-brown color across the entire slice.
- If you start to see grill marks through the eggplant, flip them immediately.
Nutrition
Calories: 208kcal | Carbohydrates: 12g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 586mg | Potassium: 363mg | Fiber: 5g | Sugar: 6g | Vitamin A: 245IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 1mg
