Garlic-Herb Grilled Eggplant
Prep: 15 minutes
Grill: 6 minutes • Serves: 8
4 garlic cloves, minced
1/2 cup olive oil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 large eggplants, sliced 1/2-inch thick crosswise
Chopped fresh parsley for garnish (optional)
1/2 cup olive oil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 large eggplants, sliced 1/2-inch thick crosswise
Chopped fresh parsley for garnish (optional)
1. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk garlic, oil, oregano, thyme, salt and pepper.
2. Place eggplant on 2 rimmed baking pans; brush both sides with garlic mixture. Place eggplant on hot grill rack; cover and cook 6 minutes or until tender, turning once. Makes about 24 eggplant slices.
3. Serve eggplant garnished with parsley, if desired.
Approximate nutritional values per serving (3 slices):
148 Calories, 14g Fat (2g Saturated), 0mg Cholesterol,
243mg Sodium, 7g Carbohydrates, 3g Fiber, 1g Protein