Description
Smoky, tender, and full of flavor, this Best-Ever Grilled Eggplant is the ultimate summer side. With perfect grill marks and a silky interior, it’s seasoned simply and finished with fresh herbs and lemon for a rustic, crowd-pleasing dish.
Ingredients
Scale
- 2 medium Eggplants, sliced into 1/2-inch rounds
- 3 tablespoons Olive Oil
- 1 teaspoon Salt (plus more for sweating)
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 1 tablespoon Lemon Juice (optional)
- Fresh Parsley or Basil (optional, for garnish)
Instructions
- Preheat grill or grill pan to medium-high heat (around 400°F/200°C).
- Slice eggplants and sprinkle both sides with salt. Let sit for 20–30 minutes to release moisture, then pat dry.
- Brush both sides of each slice with olive oil and season with pepper and garlic powder.
- Place slices on the grill without overlapping. Grill for 4–5 minutes per side until charred and tender.
- Remove from heat and drizzle with lemon juice and garnish with fresh herbs if desired.
- Serve warm or at room temperature as a side or part of your main dish.
Notes
- Salting improves texture and removes bitterness.
- Use tongs to flip slices gently without tearing the skin.
- Add a sprinkle of chili flakes for a spicy variation.
- Pairs perfectly with hummus, tahini, or yogurt sauces.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 130
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg