Description
Grilled Eggplant Rounds are smoky, tender slices of eggplant topped with a fresh garlic herb dressing. This simple, Mediterranean-inspired dish is vegan, gluten-free, and perfect as a side or appetizer.
Ingredients
Scale
- 2 medium eggplants (globe or Italian), sliced into 1/2-inch rounds
- 3 tbsp olive oil (for brushing)
- Salt and black pepper to taste
- 2 tbsp fresh parsley or basil, finely chopped
- 1 garlic clove, minced
- 1 tbsp red wine vinegar or lemon juice
- 2 tbsp olive oil (for dressing)
- Salt and pepper to taste (for dressing)
Instructions
- Slice eggplants into ½-inch thick rounds. Lightly salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
- Brush both sides of each slice with olive oil and season with salt and pepper.
- Preheat grill to medium heat. Grill eggplant for 3–4 minutes per side until tender and grill marks form.
- In a small bowl, whisk together garlic, chopped herbs, vinegar or lemon juice, and olive oil. Season with salt and pepper to taste.
- Drizzle garlic herb dressing over grilled eggplant rounds. Serve warm, room temperature, or chilled.
Notes
- Add crumbled feta or goat cheese for a creamy contrast.
- Swap parsley with mint or dill for a different herb profile.
- Serve over hummus, with warm pita, or in a grain bowl.
- Sprinkle with chili flakes for added heat.
- Use a grill pan if outdoor grilling isn’t available.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 130
- Sugar: 3g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg