Grilled Eggplant Recipe

Name: Grilled Eggplant
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 large eggplants (about 1.5 lbs total); 3 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 cloves garlic, minced; 2 tablespoons lemon juice; 2 tablespoons chopped fresh parsley; 1 tablespoon tahini (optional)

Mediterranean · Side dish · 25 min total

Grilled Eggplant recipe videos

This simple grilled eggplant recipe brings out the smoky, creamy goodness of eggplant with a tangy garlic-lemon dressing. Perfect as a side dish or a light main course.

10
min prep

15
min cook

4
servings

120
kcal/serving

Ingredients

2 large eggplants (about 1.5 lbs total)
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon tahini (optional)

Instructions

Slice the eggplants into 1/2-inch thick rounds. Sprinkle both sides with salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
Preheat a grill or grill pan to medium-high heat. Brush eggplant slices with 2 tablespoons olive oil and season with pepper.
Grill the eggplant slices for 4-5 minutes per side, until tender and charred. Transfer to a serving platter.
In a small bowl, whisk together remaining 1 tablespoon olive oil, garlic, lemon juice, parsley, and tahini (if using). Drizzle over grilled eggplant. Serve warm or at room temperature.

Tips

For extra smoky flavor, grill the eggplant whole until skin is charred, then peel and slice.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

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