This grilled eggplant side dish couldn’t be easier! We make this often during the summer when we have an abundance of basil and parsley growing in our garden. You can serve this dish warm or at room temperature.
Prep Time::10 mins
Cook Time::10 mins
Total Time::20 mins
Servings::4
Ingredients
1 eggplant, sliced into ½-inch rounds
⅓ cup extra virgin olive oil
2 cloves garlic, minced
⅛ teaspoon salt
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
Directions
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Brush eggplant lightly with some of the olive oil on both sides.
Stir together remaining olive oil, garlic, and salt in a small bowl until combined; set aside.
Arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and browned, 3 to 4 minutes per side.
Arrange grilled eggplant on a platter. Brush with olive oil-garlic mixture until eggplant has absorbed oil. Sprinkle with basil and parsley to serve.
Buckwheat Queen
Cook’s Note
This recipe also works well with zucchini. Leftovers taste great on a panini!