Italian Grilled Eggplant is a simple and flavorful dish featuring tender, charred eggplant slices layered or served with a dressing of extra virgin olive oil, garlic, fresh herbs like parsley or basil, and often balsamic vinegar. The recipe involves slicing the eggplant (commonly into 1 cm thick rounds), salting it to draw out moisture, grilling until nicely charred and tender, then drizzling with a garlic-infused olive oil and balsamic dressing. It is typically garnished with fresh herbs and sometimes served with arugula or crusty Italian bread.
Ingredients
- 1 eggplant, sliced into ½-inch rounds
- ⅓ cup extra virgin olive oil
- 2 cloves garlic, minced
- ⅛ teaspoon salt
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions
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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.
