Description
A simple recipe for grilling eggplant slices and topping them with a sharp garlic vinaigrette.
Ingredients
Scale
- 2 medium eggplants
- 3 tablespoons olive oil for brushing
- Salt and black pepper to taste
- 1/4 cup extra virgin olive oil for vinaigrette
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Pinch of red pepper flakes
Instructions
- Slice the eggplants into 1/2-inch thick rounds.
- Brush both sides of the eggplant slices lightly with olive oil and season with salt and pepper.
- Preheat your grill to medium-high heat.
- Grill the eggplant slices for 4 to 5 minutes per side, until tender and marked with grill lines. Remove from the grill.
- While the eggplant grills, prepare the vinaigrette: Whisk together the 1/4 cup olive oil, minced garlic, red wine vinegar, Dijon mustard, oregano, and red pepper flakes in a small bowl.
- Arrange the grilled eggplant on a serving platter.
- Drizzle the garlic vinaigrette evenly over the warm eggplant slices.
- Serve immediately.
Notes
- You can substitute balsamic vinegar for red wine vinegar if you prefer a sweeter dressing.
- If you do not have a grill, you can roast the eggplant in the oven at 400 degrees Fahrenheit for 20 minutes, turning halfway.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 3
- Sodium: 120
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 3
- Protein: 2
- Cholesterol: 0
Keywords: grilled eggplant, garlic vinaigrette, vegetarian side, summer vegetable, easy grilling