Grilled Garlic-Herb Eggplant
Serves 4 servings
Prep: 20 minutes • Cook: 12 minutes
Thick slices of fresh eggplant grilled until smoky and caramelized outside with a tender, creamy center, then finished with garlic, lemon, herbs, and optional feta. Naturally rich in fiber and antioxidants, this Mediterranean-inspired side delivers satisfying texture and bold flavor with simple, wholesome ingredients.
Ingredients
- 2 medium eggplants
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- 1/4 cup crumbled feta cheese, optional
Instructions
- Trim the eggplants and slice crosswise into rounds about 1/2 inch thick. Lightly salt both sides and let them rest for 15 to 20 minutes, then pat thoroughly dry.
- Preheat the grill to medium-high heat, about 400°F.
- Combine the olive oil, garlic, oregano, smoked paprika, and black pepper, then lightly brush both sides of the eggplant with the seasoned oil.
- Grill for 4 to 5 minutes on the first side, then flip and cook another 3 to 5 minutes, until tender with good grill marks and lightly charred edges.
- Transfer to a serving platter and drizzle with fresh lemon juice.
- Finish with lemon zest, chopped parsley, and crumbled feta, if using, and serve warm.
Notes & Tips
- Cut the eggplant into thick, even slices so the centers become creamy without falling apart on the grill.
- Salting the eggplant before grilling helps draw out excess moisture and improves browning and texture.
- Brush the eggplant lightly with oil rather than soaking it; eggplant absorbs oil very quickly.
- For a little heat, add crushed red pepper flakes to the seasoned oil mixture.
- The eggplant can also be cooked on the Blackstone over medium-high heat and works especially well in salads, wraps, bowls, or other Mediterranean-style meals.
Nutrition:
145 cal • 4g protein • 9g fat • 16g carbs