Italian Grilled Eggplant with Garlic and Parsley

Grilled eggplant rounds in a dish topped with minced garlic and fresh minced parsley

Italian Grilled Eggplant with Garlic and Parsley

This grilled eggplant is a staple Italian side dish that does not disappoint! It's grilled in a grill pan until soft, and then layered with olive oil, garlic, and parsley. The best thing is that it can be prepped in advance, and tastes even better the next day (or two!) later.

Course Side Dish

Cuisine Italian

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 30

Servings people

Calories 198kcal

Author Pina Bresciani

Ingredients

2 eggplants (about 440 grams each)
1.5 tablespoon parsley minced
1-2 cloves garlic minced
½ cup olive oil extra virgin
salt to taste

Instructions

Cut the eggplants into ½ centimetre rounds.
Heat up a grill pan on the stove over medium heat.
Once heated, and working in batches, place the eggplant slices in the grill pan.
Once the first side is grilled and has nice grill marks (a few minutes), flip the slices, so the other side grills (a few more minutes). Remove the grilled eggplant slices from the pan and repeat until all the slices are grilled.
When you set the grilled eggplant slices aside, stack them on top of each other so they stay warm and continue to cook through a bit. This will help to keep them soft as well.
In a dish, drizzle some olive oil. Arrange a layer of eggplant slices on the plate and top with salt, garlic, parsley and more olive oil.
Keep layering eggplant, salt, parsley, garlic and olive oil until the eggplant slices are finished. Serve and enjoy!

Notes

This dish is meant to be eaten cold (from the fridge) or at room temperature. No heating required!

Nutrition