Grilled Eggplant
This delicious and easy Grilled Eggplant recipe is brushed with olive oil and seasoned with marjoram and thyme. Enjoy some today and reap the health benefits of fresh eggplant.
Servings 6 servings
Calories 199kcal
Ingredients
- 2 small to medium eggplants
- 1 1/2 tablespoons coarse salt
- ½ cup olive oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- ½ teaspoon marjoram or oregano
- ¼ teaspoon ground thyme
- ¼ teaspoon crushed red pepper
- ¼ teaspoon fresh ground black pepper
- fresh thyme of parsley for garnish
Instructions
- Cut the eggplant into 1/2-inch thick slices. Sprinkle with the salt and place on a wire rack over the sink. Let sit and drain for about 1 hour. Wipe the moisture and salt off the slices with paper towels.
- Combine the olive oil, onion powder, garlic powder, marjoram, ground thyme, red pepper, and black pepper.
- Preheat the grill or grill pan to medium-high heat. Brush the eggplant on both sides with the olive oil mixture. Grill for about 4-5 minutes on each side or until slightly charred and tender. For best results, serve promptly.
Notes
- If available, choose eggplants that are smaller in size for less bitterness, more sweetness, fewer seeds, and thinner skin.
- Preheat your grill to medium-high heat or around 400 degrees. Cook the eggplant until it is tender and slightly charred.
- The oil soaks into the eggplant fast. I do not recommend going back over it with the oil. You want just enough oil to apply the seasoning and give them some moisture.
- Eggplant cooks fast, so keep your eye on it. It only needs about 4-5 minutes of cooking per side.
- For a change of pace, try serving it with a sprinkle of feta cheese and fresh lemons for spritzing.
- It is best enjoyed straight off the grill; however, you can reheat it in the microwave for about 30 seconds at reduced power.
- Do not peel the eggplant before grilling it. Grilled eggplant really needs the skin to stay intact for grilling. If the skin is tough (from a larger, older eggplant), you can always cut it away before eating the eggplant.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 199kcal | Carbohydrates: 9g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 1749mg | Potassium: 358mg | Fiber: 5g | Sugar: 5g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg