Ingredients
Scale
- 1 large eggplant, sliced into 1/2-inch thick rounds
- Salt, for drawing out moisture
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Prepare the Eggplant: Slice eggplant into 1/2-inch thick rounds. Lay on a baking sheet and sprinkle both sides generously with salt. Let sit for 15 minutes.
- Blot and Dry: After 15 minutes, blot the eggplant slices with paper towels to remove moisture and excess salt.
- Season: In a bowl or zip-top bag, combine eggplant with olive oil, lemon juice, lemon zest, Italian seasoning, salt, and pepper. Toss until coated.
- Preheat the Grill: Heat grill to 400–450°F. Place eggplant slices directly on the grates.
- Grill: Cook each side for 3–4 minutes, until grill marks appear and eggplant is tender with crispy edges.
- Serve: Remove from grill and serve hot with an optional sprinkle of feta or drizzle of balsamic glaze.
Notes
Be generous with the salting step—it’s the secret to removing bitterness and achieving a great texture. Use a grill basket if your slices are small. Serve with couscous, hummus, or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Grill
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 110
- Sugar: 3g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Keywords: grilled eggplant, Mediterranean eggplant recipe, lemon grilled vegetables