Recipe Details

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

This Italian eggplant recipe is grilled with olive oil, basil, garlic, and parsley for a super easy side dish that can be served as a vegan appetizer.

Makes:4 servings

Ingredients

1 eggplant, sliced into 1/2-inch rounds
⅓ cup extra virgin olive oil
2 cloves garlic, minced
0.125 teaspoon salt
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley

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Directions

Prep:10 mCook:10 mReady:20 m

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Brush eggplant lightly with some of the olive oil on both sides.
Stir together remaining olive oil, garlic, and salt in a small bowl until combined; set aside.
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 olive oil-garlic mixture until eggplant has absorbed oil. Sprinkle with basil and parsley to serve.