Italian · Lunch
Grilled Eggplant with Garlic and Herbs (Dairy-Free)
Thick eggplant rounds are salted, brushed with garlic-and-herb infused olive oil, then grilled until charred outside and creamy within. Finished with lemon juice, fresh parsley and dairy-free cashew ricotta, this Italian-style vegetable plate is served warm as a light lunch or side.
$3
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
196Calories
2.9gProtein
14.4gFat
15.5gCarbs
8gSugar
7gFiber
617mgSodium
0mgChol
2gSat Fat
416mgPotassium
46mgCalcium
1.1mgIron
0mcgVitamin B12
11mgVitamin C
vegetarian
vegan
gluten-free
low-carb
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Slice eggplant into 1/2-inch thick rounds, lay on a tray, and sprinkle both sides with salt; let sit uncovered 20 minutes.
2
Prep
Pat rounds dry with paper towel. Whisk together olive oil, minced garlic, dried oregano, and black pepper in a small bowl.
3
Grill
Brush both sides of eggplant rounds with garlic-herb oil and place on grill or grill pan over medium-high heat; grill 5 to 6 minutes per side until charred and flesh is soft.
4
Plate
Transfer grilled eggplant to a plate, drizzle with lemon juice, scatter parsley over top, dot with cashew ricotta, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g eggplant, cut into rounds
- 1 tsp1 tsp salt
- 3 tbsp44ml olive oil
- 4 cloves4 cloves garlic
- 1 tsp1 tsp oregano-dried
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp lemon-juice
- 2 tbsp30g dairy-free cashew ricotta
- 2 pinch2 pinch black pepper
