Eggplant-Grilled With Fresh Herbs
Grilled eggplant topped with fresh herbs, tomato slices, and Parmesan cheese creates a flavorful, herbaceous dish perfect for summer gatherings or light meals.
Ingredients
Instructions
- Combine chopped fresh oregano, chopped fresh Italian flat leaf parsley, corn oil, minced garlic, and black pepper. Let stand for 30 minutes to season the oil.
- Wash the eggplant and trim the top and bottom.
- Cut the eggplant into 1/4-inch slices without peeling.
- Arrange the slices on a platter in a single layer.
- Sprinkle both sides with salt and let sit for about 30 minutes to remove bitterness.
- Light the grill.
- Wipe the grill grate with a cloth or paper towel soaked in oil to prevent sticking.
- Place the eggplant slices directly on the hot grill.
- As the eggplant starts to score, brush lightly with the prepared herb marinade.
- Flip the slices and brush the other side.
- Just before removing from the grill, top each slice with sliced tomatoes and Parmesan cheese.
- Serve hot as a side dish or main course with bread and salad.
Tips & Substitutions
For the best flavor, let the herb marinade sit for at least 30 minutes. You can substitute olive oil for corn oil if desired, and any fresh herbs like thyme or cilantro can work well in place of oregano or basil. To avoid bitterness, salting the eggplant before grilling is crucial. Consider using a grill basket if the slices are thin.
Serving Suggestions
Serve the grilled eggplant hot, topped with sliced tomatoes and Parmesan cheese, as a delightful side dish or a vegetarian main course. It pairs beautifully with a refreshing Greek Salad For Two or a light Cucumber And Dill Salad. For a complete meal, consider adding crusty bread and a glass of white wine.
Storage & Reheating
Leftover grilled eggplant can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also reheat on the grill for a few minutes, ensuring they retain their smoky flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant-Grilled With Fresh Herbs contains roughly 355 calories, with 10g protein, 31g carbohydrates, and 25g fat. It is an excellent source of iron (74% of the Daily Value), dietary fiber (51% of the Daily Value), and calcium (50% of the Daily Value), and a good source of protein and potassium. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of eggplant for this recipe?
Yes, you can use various types of eggplant, such as Japanese or globe eggplant. Just ensure they are firm and fresh. Different varieties may have slightly different textures and flavors, but they will all work well when grilled.
How can I make this dish vegan?
To make this dish vegan, simply omit the Parmesan cheese or replace it with a vegan cheese alternative. The grilled eggplant with the herb marinade and tomatoes provides ample flavor, ensuring a satisfying meal without the cheese.
What can I serve with grilled eggplant?
Grilled eggplant is versatile and can be served with a variety of dishes. Pair it with Mediterranean recipes like a Beet And Walnut Salad or a hearty Potato And Mozzarella Pie for a fulfilling meal. It also works well as a topping for grain bowls or with pasta.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).