Grilling
Grilled Eggplant
Description
This easy grilled eggplant with oregano and garlic is a fast, flavorful side that pairs with any of your favorite mains. Simple and delicious!
Ingredients
- 2 eggplant about 1 pound each (I used globe eggplant, which are the standard variety with dark purple skin you see at most grocery stores)
- ¼ cup extra-virgin olive oil
- 1 clove minced or grated garlic
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Chopped fresh basil or parsley optional, for serving
Directions
- Preheat the grill to medium high (400 to 450°F). Make sure the grates are brushed clean.
- Trim off the ends of the eggplant and cut crosswise into 1/2-inch rounds. Spread in a single layer on a rimmed baking sheet or similar platter you can carry easily to the grill.
- In a small bowl or liquid measuring cup, whisk together the oil, garlic, oregano, salt, and pepper. Brush evenly over both sides of the eggplant.
- Brush the seasoning evenly over the eggplant.
- Flip the eggplant and brush the seasoning evenly over the other side.
- Grill the eggplant for 8 to 10 minutes with the lid closed, flipping it 5 minutes into the cook time. It should have nice grill marks on both sides. Transfer to a platter. Serve hot with a sprinkle of fresh herbs and additional salt to taste.
