When it comes to simple yet sophisticated side dishes, Grilled Eggplant with Lemon is a game-changer. This Mediterranean-inspired recipe transforms humble eggplant into a smoky, tender delight that pairs beautifully with almost any main course. I love how the bright citrus notes complement the eggplant’s natural richness, creating a dish that’s both light and satisfying.
Ingredients
- 2 medium eggplants, cut into ½-inch thick rounds
- 3 tablespoons extra virgin olive oil
- 2 large lemons (1 for juice, 1 for serving)
- 3 cloves garlic, minced
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ cup fresh parsley, chopped
- Optional: red pepper flakes to taste
Instructions
- Start by salting your eggplant slices generously on both sides and let them sit in a colander for 30 minutes. This draws out excess moisture and any potential bitterness.
- While waiting, mix the olive oil, juice of one lemon, minced garlic, and black pepper in a small bowl.
- Pat the eggplant slices dry with paper towels, removing as much salt as possible.
- Brush both sides of each eggplant slice with the prepared oil-lemon mixture.
- Preheat your grill to medium-high heat (around 400°F/200°C).
- Place the eggplant slices on the grill and cook for 4-5 minutes per side, or until you see nice grill marks and the flesh is tender.
- Transfer to a serving platter, drizzle with extra olive oil, and squeeze fresh lemon juice over the top.
- Garnish with fresh parsley and red pepper flakes if desired.
Cook Time and Serving Size
Prep Time: 35 minutes (including salting time)
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 4-6 as a side dish
Recipe Notes
For best results, choose eggplants that feel firm and heavy for their size. Look for smooth, shiny skin without any soft spots. If you’re short on time, you can skip the salting step, but keep in mind that the texture might be slightly different.
To prevent the eggplant from sticking to the grill, make sure your grates are clean and well-oiled before cooking. If you don’t have an outdoor grill, a grill pan works perfectly fine – just ensure it’s properly heated before adding the eggplant.
These grilled eggplant slices can be served hot off the grill or at room temperature, making them perfect for summer gatherings or meal prep. They’ll keep well in an airtight container in the refrigerator for up to 3 days. Just bring them to room temperature before serving for the best flavor.
Grilled Eggplant with Lemon
Ingredients
- 2 medium eggplants cut into ½-inch thick rounds
- 3 tablespoons extra virgin olive oil
- 2 large lemons 1 for juice, 1 for serving
- 3 cloves garlic minced
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ cup fresh parsley chopped
- Optional: red pepper flakes to taste
Instructions
- Start by salting your eggplant slices generously on both sides and let them sit in a colander for 30 minutes. This draws out excess moisture and any potential bitterness.
- While waiting, mix the olive oil, juice of one lemon, minced garlic, and black pepper in a small bowl.
- Pat the eggplant slices dry with paper towels, removing as much salt as possible.
- Brush both sides of each eggplant slice with the prepared oil-lemon mixture.
- Preheat your grill to medium-high heat (around 400°F/200°C).
- Place the eggplant slices on the grill and cook for 4-5 minutes per side, or until you see nice grill marks and the flesh is tender.
- Transfer to a serving platter, drizzle with extra olive oil, and squeeze fresh lemon juice over the top.
- Garnish with fresh parsley and red pepper flakes if desired.
