Grilled Eggplant Slices

Grilled Eggplant Slices

Smoky grilled eggplant rounds with tender centers and lightly charred edges.

Total 42 min Makes 4 servings Calories 165/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Thick eggplant slices are salted to draw out moisture, brushed with olive oil and garlic, then grilled until tender and marked with char. A simple side dish or sandwich filling that works warm or at room temperature, finished with fresh herbs and a squeeze of lemon.

Ingredients

  • 2 medium eggplants, sliced into 1/2-inch rounds
  • 1 1/2 teaspoons salt, for drawing out moisture
  • 1/3 cup olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh parsley, chopped

Method

  1. Arrange eggplant slices in a single layer on paper towels or a clean kitchen towel and sprinkle both sides evenly with salt.

  2. Let the eggplant sit for 20 minutes to draw out excess moisture, then pat each slice dry with paper towels.

  3. Preheat a grill or grill pan to medium-high heat, about 450°F.

  4. In a small bowl, whisk together olive oil, minced garlic, black pepper, and oregano.

  5. Brush both sides of each eggplant slice generously with the garlic-oil mixture.

  6. Place eggplant slices on the grill and cook for 5 to 6 minutes per side, until tender and marked with char lines.

  7. Transfer grilled slices to a platter, squeeze lemon wedges over the top, and sprinkle with fresh parsley before serving.

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    Grilled Eggplant Slices

    Thick eggplant slices are salted to draw out moisture, brushed with olive oil and garlic, then grilled until tender and marked with char. A simple side dish or sandwich filling that works warm or at room temperature, finished with fresh herbs and a squeeze of lemon.

    42 min 4 servings 165 cal

    Ingredients

    • 2 medium eggplants, sliced into 1/2-inch rounds
    • 1 1/2 teaspoons salt, for drawing out moisture
    • 1/3 cup olive oil
    • 3 cloves garlic, minced
    • 1/2 teaspoon black pepper
    • 1 teaspoon dried oregano
    • 1 lemon, cut into wedges
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Arrange eggplant slices in a single layer on paper towels or a clean kitchen towel and sprinkle both sides evenly with salt.

    2. 2

      Let the eggplant sit for 20 minutes to draw out excess moisture, then pat each slice dry with paper towels.

    3. 3

      Preheat a grill or grill pan to medium-high heat, about 450°F.

    4. 4

      In a small bowl, whisk together olive oil, minced garlic, black pepper, and oregano.

    5. 5

      Brush both sides of each eggplant slice generously with the garlic-oil mixture.

    6. 6

      Place eggplant slices on the grill and cook for 5 to 6 minutes per side, until tender and marked with char lines.

    7. 7

      Transfer grilled slices to a platter, squeeze lemon wedges over the top, and sprinkle with fresh parsley before serving.