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This Italian grilled eggplant side dish (contorno) couldn’t be easier! We make this often during the summer when we have an abundance of basil and parsley growing in our garden. Works well with zucchini, too.
Ingredients
- 1 eggplant, sliced into 1/2-inch rounds
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1/8 teaspoon salt
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh flat-leaf parsley
Directions
Step 1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 2
Brush eggplant lightly with some of the olive oil on both sides.
Step 3
Stir together remaining olive oil, garlic, and salt in a small bowl until combined; set aside.
Step 4
Arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and browned, 3 to 4 minutes per side.
Step 5
Arrange grilled eggplant on a platter. Brush with olive oil-garlic mixture until eggplant has absorbed oil. Sprinkle with basil and parsley to serve.
Tips
You can serve this dish warm or at room temperature. Leftovers taste great on a panini.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 204 | |
| % Daily Value * | |
| Total Fat19g | 24% |
| Saturated Fat3g | 14% |
| Sodium76mg | 3% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber5g | 17% |
| Total Sugars3g | |
| Protein2g | |
| Vitamin C5mg | 25% |
| Calcium19mg | 1% |
| Iron1mg | 3% |
| Potassium330mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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