Description
Simple grilled eggplant slices topped with a sharp garlic vinaigrette.
Ingredients
Scale
- 2 medium eggplants
- 1/4 cup olive oil for brushing
- Salt to taste
- Black pepper to taste
- 1/4 cup olive oil for vinaigrette
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped
Instructions
- Slice the eggplants crosswise into 1/2-inch thick rounds.
- Brush both sides of the eggplant slices lightly with olive oil and season with salt and pepper.
- Preheat your grill to medium-high heat.
- Grill the eggplant slices for 4 to 6 minutes per side, until tender and grill marks appear. Remove from the grill.
- While the eggplant grills, prepare the vinaigrette: Whisk together the 1/4 cup olive oil, minced garlic, red wine vinegar, Dijon mustard, and oregano in a small bowl.
- Stir in the chopped parsley.
- Arrange the grilled eggplant on a serving platter.
- Drizzle the garlic vinaigrette evenly over the warm eggplant slices. Serve immediately.
Notes
- You can substitute balsamic vinegar for red wine vinegar if you prefer a sweeter dressing.
- If you do not have a grill, you can cook the eggplant in a large skillet over medium heat until browned on both sides.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3
- Sodium: 150
- Fat: 17
- Saturated Fat: 2.5
- Unsaturated Fat: 14.5
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 4
- Protein: 2
- Cholesterol: 0
Keywords: grilled eggplant, garlic vinaigrette, vegetarian side, summer vegetable, grilled vegetables