This easy grilled garlic herb eggplant makes the perfect side dish or main course. This recipe is keto, paleo, and vegan friendly!
One of the best ways to cook eggplant is on the grill. The open flame adds flavor and caramelizes the surface to of this grilled garlic herb eggplant to perfection. This is easily one of my favorite keto-friendly plant-based dishes. And it’s just 5 net carbs per serving, with a good dose of fiber and pure deliciousness!
Not familiar with grilling eggplant? Don’t worry; it’s easier than it sounds and well worth it. We start off by salting the eggplant rounds for 20 minutes. This process leeches out the bitter liquid, helps caramelize the surface, and keeps the eggplant from becoming soggy. The slices are then dipped in a delicious garlic-herb oil and grilled to perfection.
The key to successfully grilling eggplant is to cut them into 1/2″ uniform slices and coat them in just enough oil to keep them slightly moist.
Garlic herb eggplant ingredients
- 2 medium globe eggplant
- Olive oil
- Fresh Garlic
- Flat-leaf parsley
- Fresh thyme
- Salt and black pepper
How to make grilled eggplant
- Wash, blot dry, and slice eggplants into 1/2-inch thick rounds.
- Lay the rounds out on a large cutting board or baking dish. Sprinkle with salt and let stand for 20 minutes. Doing this will help extract the bitter liquid.
- Wipe away the liquid and excess salt, and set aside.
- Preheat the grill to medium heat or 375 degrees F.
- Combine olive oil with minced garlic, parsley, and thyme.
- Quickly dip eggplant in the mixture—season with salt and black pepper to taste. Save remaining mixture for garnish.
- Place eggplant on the grill, and cook for 5 minutes per side or until golden brown and tender.
- Remove and place onto a clean platter. Garnish with grilled garlic herb eggplant with remaining oil mixture and parsley. Serve.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze.
Ways to use grilled eggplant
Serve as a main course or as part of a hearty vegetable salad.
This dish makes a delicious side dish or appetizer.
Use them as slider buns for burgers or a base for bruschetta.
Serve them cold as a snack.
Try our other vegetable recipes!
Grilled Garlic-Herb Eggplant
Ingredients
- 2 medium globe eggplant sliced into 1/2" thick rounds
- 1/2 cup olive oil
- 4 cloves garlic minced
- 1 tablespoon minced flat-leaf parsley plus extra for garnish
- 1 teaspoon chopped fresh thyme
- salt and black pepper
Instructions
- Wash, blot dry, and slice eggplants into 1/2-inch thick rounds.
- Lay the rounds out on a large cutting board or baking dish. Sprinkle with salt and let stand for 20 minutes. Doing this will help extract the bitter liquid.
- Wipe away the liquid and excess salt, and set aside.
- Preheat the grill to medium heat or 375 degrees F.
- Combine olive oil with minced garlic, parsley, and thyme.
- Quickly dip eggplant sliced in the mixture—season with salt and black pepper to taste. Reserve garlic herb oil for garnish,
- Place eggplant on the grill, and cook for 5 minutes per side or until golden brown and tender.
- Remove and place onto a clean platter. Garnish with remaining oil mixture and parsley. Serve.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze.
