Growing up, my family was always passionate about food. My parents taught me how to appreciate the nuances of flavor and texture from a young age, and I still remember the first time I tried grilled eggplant. It was the perfect balance of smoky, savory, and sweet and I was instantly hooked!
Fast forward to today, and I still make this recipe for my family and friends. With a few simple ingredients and a hot grill, you can whip up this delicious Italian-style grilled eggplant in no time!
To get started, you’ll need:
- For a smokier flavor, try grilling the eggplant slices over charcoal instead of gas.
- For a lighter version, use a light olive oil or canola oil instead of regular olive oil.
- For a vegan option, omit the garlic and replace the olive oil with a vegan-friendly oil.
- For a more flavorful dish, try adding some diced tomatoes, olives, or feta cheese.
- For a fresh twist, top the grilled eggplant with a drizzle of balsamic glaze.
Simply Delicious Italian Grilled Eggplant
- grill, tongs, knife, cutting board, bowl
- 1 eggplant, sliced into 1/4-inch rounds
- 0.25 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1 teaspoon fresh rosemary leaves
- null Salt and pepper to taste
- Preheat your grill to medium-high heat.
- In a large bowl, combine the olive oil, garlic, thyme, oregano, rosemary, salt and pepper.
- Add the eggplant slices and toss to coat.
- Grill the eggplant slices for 3-4 minutes per side or until tender and golden brown.
- Serve warm with a sprinkle of fresh herbs, if desired.