Grilled Eggplant With Aromatic Herbs

The sweetness of summer in every bite! This grilled eggplant recipe is infused with the aromatic flavors of rosemary, thyme, and garlic, perfectly balanced by a squeeze of lemon juice.

It’s a simple yet impressive side dish that’s sure to become a staple at your outdoor gatherings.

Ready Time

45 mins

Yields

6 servings

Ingredients

2 large eggplants, sliced into 1-inch thick rounds
1/4 cup olive oil
2 tablespoons fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Preheat your grill to medium-high heat. Meanwhile, in a small bowl, mix together olive oil, chopped rosemary, thyme, garlic, lemon juice, salt, and black pepper.

Brush both sides of the eggplant slices with the herb mixture, making sure they’re fully coated.

Place the eggplant slices on the grill and cook for about 4-5 minutes per side, or until they’re tender and have nice grill marks. Remove the eggplant from the grill and let it cool for a few minutes.

Serve warm, garnished with some extra fresh herbs if you like!

Notes

For a more intense flavor, let the eggplant slices sit for 30 minutes to an hour after brushing them with the herb mixture, allowing the flavors to meld together. Make sure to not overcrowd the grill, cook the eggplant slices in batches if necessary, to ensure they have enough room to cook evenly.

If you don’t have fresh rosemary or thyme, you can substitute with dried herbs, just be sure to reduce the amount used as they’re more potent.

To take this dish to the next level, serve it with a dollop of ricotta cheese or a simple green salad on the side. For the best results, use eggplants that are heavy for their size and have a glossy skin, they’ll be more tender and flavorful.