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. You can serve this dish warm or at room temperature. Leftovers taste great on a panini.
Ingredients
- eggplant, sliced into 1/2-inch rounds: 1 piece
- Extra virgin olive oil: 0.33333 cup
- garlic: 2 clove (minced)
- salt: 0.125 tsp
- fresh basil: 2 Tbsp (chopped)
- fresh flat-leaf parsley: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Brush eggplant lightly with some of the olive oil on both sides.
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Stir together remaining olive oil, garlic, and salt in a small bowl until combined; set aside.
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Arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and browned, 3 to 4 minutes per side.
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Arrange grilled eggplant on a platter. Brush with olive oil-garlic mixture until eggplant has absorbed oil. Sprinkle with basil and parsley to serve.
