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grilled eggplant slices with char marks and herbs
David Atikson

Grilled Eggplant Slices

Tender, smoky grilled eggplant slices seasoned with garlic and herbs. Perfect for summer meals, wraps, or Mediterranean platters.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4 servings
Course: Vegetables
Cuisine: Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 medium eggplants sliced into 1/2 inch rounds
  • 1 tsp salt for sweating
  • 2 tbsp olive oil or spray
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme or oregano
  • Fresh parsley or lemon to garnish

Method
 

  1. Slice eggplant into 1/2 inch rounds and lay on a tray.
  2. Salt both sides and let rest for 30 minutes. Blot dry.
  3. Brush slices with olive oil and season with garlic and herbs.
  4. Heat grill to medium-high and lightly oil the grates.
  5. Grill slices for 3–4 minutes per side until tender and charred.
  6. Serve with parsley, lemon, or your favorite dip.

Notes

Use balsamic glaze or BBQ sauce in the final minute for flavor twists.
Use a grill basket for smaller eggplant varieties or oil-free cooking.
Pairs well with couscous, grilled proteins, or Mediterranean dips.