Teresa's Recipes
Mediterranean Grilled Eggplant
This Mediterranean Grilled Eggplant recipe is a feast of flavors bringing together the smoky tenderness of grilled eggplant rounds with a simple yet aromatic blend of spices. This recipe has been passed down through generations in the Mediterranean region and is a delightful way to celebrate the humble, versatile eggplant. The slight crunch of the grilled exterior paired with the soft, creamy inside is a textural dream, while the vibrant parsley and robust garlic awaken your taste buds. Perfect as a flavorful side dish or a hearty addition to sandwiches and salads.
Ingredients
- 2 tablespoons, finely chopped Fresh parsley
- 1 teaspoon Garlic powder
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Salt
- 3 tablespoons Olive oil
- 1 large Eggplant
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 100
- Fat: 7g
- Carbs: 8g
- Protein: 1g
- Sodium: 300mg
- Sugar: 5g
Instructions
- Preheat the grill to medium-high heat to ensure even cooking.
- Slice the eggplant into 1/2-inch thick rounds. This thickness will allow the eggplant to maintain its structure while grilling.
- In a small bowl, mix together the olive oil, salt, black pepper, and garlic powder to create a flavorful coating.
- Brush both sides of the eggplant slices evenly with the olive oil mixture.
- Place the eggplant slices on the grill. Cook for about 5-7 minutes per side, or until the slices are tender and exhibit beautiful grill marks.
- Remove the grilled eggplant from the grill. To finish, sprinkle the slices with finely chopped fresh parsley to add a refreshing contrast.
- Serve hot. This grilled eggplant makes a delectable side dish or can be used as a unique, flavorful topping for sandwiches or salads.
Tips
- For a smokier flavor, try using a charcoal grill.
- If you want to give this dish a spicy kick, sprinkle a bit of crushed red pepper flakes on top before serving.
- Pair this dish with a light, crisp white wine for a delightful summer meal.