Grilled Eggplant
Smoky, tender grilled eggplant slices with a simple olive oil and garlic glaze. Perfect as a side dish or light main.
- Total time
- 30 min
- Servings
- 4
- Calories
- 120
- Protein
- 2g
Ingredients
- 2 medium eggplant
- 3 tbsp olive oil
- 2 cloves garlic
- 1 tsp salt
- ½ tsp black pepper
- 1 medium lemon
Instructions
- 1
Slice the 2 eggplants into 1/2-inch rounds. Sprinkle both sides with 1 tsp salt and let sit for 15 minutes to draw out bitterness.
- 2
Pat the eggplant slices dry with paper towels. In a small bowl, mix 3 tbsp olive oil and 2 minced garlic cloves.
- 3
Brush both sides of each eggplant slice with the garlic oil mixture.
- 4
Preheat a grill or grill pan over medium-high heat. Place the eggplant slices in a single layer, working in batches if needed to avoid crowding.
- 5
Grill for 4-5 minutes per side, until grill marks appear and the flesh is tender and golden, about 8-10 minutes total.
- 6
Transfer to a platter, squeeze the juice of 1 lemon over the top, and season with 1/2 tsp black pepper. Serve warm.
Tools you’ll need
- Grill or grill pan
- Knife
- Cutting board
- Pastry brush
- Small bowl
- Paper towels
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
