Go Back

Italian Grilled Eggplant with Basil and Parsley (Melanzane Grigliate al Basilico e Prezzemolo)

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4
Calories 204 kcal

Ingredients
  

  • 1 eggplant, sliced into 1/2-inch rounds
  • cup extra virgin olive oil
  • 2 cloves garlic, minced
  • teaspoon salt
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh flat-leaf parsley

Instructions
 

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Brush eggplant lightly with olive oil on both sides. Stir together remaining olive oil, garlic, and salt in a small bowl.
  • Arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and browned, 3 to 4 minutes per side.
  • Arrange grilled eggplant on a platter. Brush with the olive oil and garlic mixture until eggplant has absorbed the oil. Sprinkle with the chopped basil and parsley and serve.

Notes

Tips:
Can be served warm or at room temperature. Leftovers taste great on a panini.