Italian · Dinner
Grilled Eggplant with Garlic and Herbs
Thick eggplant rounds are salted and char-grilled until smoky and tender, then dressed with garlic-infused olive oil and fresh lemon juice. Finished with fresh basil, parsley, crumbled feta, and toasted pine nuts, served warm as a rustic Italian plate.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
328Calories
7.4gProtein
25.7gFat
18.2gCarbs
8.8gSugar
8.1gFiber
768mgSodium
15mgChol
5.9gSat Fat
832mgPotassium
159mgCalcium
1.9mgIron
0.2mcgVitamin B12
13mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
low-carb
mediterranean
thirty-min-meals
all-time-classics
vegetarian
gluten-free
low-calorie
low-chol
Instructions
1
Prep
Slice eggplant into 1/2-inch rounds, salt lightly, and let sit 20 minutes until moisture beads on the surface.
2
Grill
Place eggplant rounds on a grill over medium-high heat, cooking 4–5 minutes per side until deep char marks form and flesh turns creamy.
3
Build
Toast pine nuts in a dry skillet over medium-low heat for 2–3 minutes until golden, then mince garlic and whisk with lemon juice and olive oil. Scatter basil, parsley, feta, and nuts over warm eggplant, spoon dressing over, season with salt and pepper, and serve.
4
Plate
Arrange dressed eggplant rounds on a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g eggplant
- 2 tbsp2 tbsp olive oil, for brushing
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp olive oil, for the dressing
- 4 tbsp4 tbsp fresh basil
- 2 tbsp2 tbsp fresh parsley
- 2 oz56g feta cheese
- 2 tbsp2 tbsp pine nuts
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
