Grilled Eggplant
This eggplant is grilled with a little olive oil and garlic to get soft and tender texture and a great char from the grill.
Print
Pin
4 servings
Calories: 94kcal
Equipment
Ingredients
- 1 large eggplant
- 1/2 teaspoon (3 g) salt
- 2 tablespoons (30 ml) olive oil
- 2 cloves garlic minced
- 1 teaspoon (2 g) dried oregano
- 1/4 teaspoon (0.5 g) black pepper
Instructions
- Preheat the grill to medium-high heat.
- Slice the eggplant into 1/2-inch thick rounds.
- Generously salt the slices on both sides and set them on a couple of paper towels for about 15-30 minutes to sweat. This will help remove some of their moisture. When done, rub the salt off.
- In a small bowl, whisk together the olive oil, minced garlic, dried oregano, and black pepper.
- Brush both sides of the eggplant slices with the olive oil mixture.
- Place the eggplant slices on the preheated grill and cook for 4-5 minutes on each side, or until tender and lightly charred.
- Transfer the grilled eggplant to a serving platter.
Notes
- Make sure you slice the rounds thick enough that they will have some meatiness to them once cooked, as they do cook down quite a bit.
- I wouldn't skip the sweating of the eggplant, as it does remove some of the bitterness and makes it less watery.
Nutrition
Calories: 94kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 294mg | Potassium: 276mg | Fiber: 4g | Sugar: 4g | Vitamin A: 36IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg