Tender and savory eggplants grilled to perfection with a drizzle of olive oil and garlic. A simple and delicious Mediterranean side dish that will delight your palate.
⏱️25 min
📊Easy
👥4 servings
🍽️Main
vegetarianveganquickbudget-friendlylight
Ingredients
2 moyenneseggplants
4 cuillères à soupeolive oil
3 goussesgarlic
1 cuillère à cafésalt
0.5 cuillère à caféblack pepper
1 poignéefresh parsley
1 citronlemon juice
Instructions
1PREPARE THE EGGPLANTS: Wash the eggplants under cold water and pat them dry thoroughly. Cut them into lengthwise slices approximately 8 mm thick, keeping the skin intact. This will give you uniform slices that cook evenly. Set aside on a plate.
2PREPARE THE MARINADE: Crush the garlic cloves with the flat of your knife, then mince them finely. In a bowl, pour the olive oil and mix with the garlic, salt, and pepper. This fragrant marinade will give the eggplants wonderful flavor.
3BRUSH THE SLICES: Arrange the eggplant slices on a plate. Using a kitchen brush or the back of a spoon, generously brush both sides of each slice with the garlic and olive oil marinade. Let rest for 5 minutes so the eggplants absorb all the flavors.
4GRILL THE EGGPLANTS: Preheat your grill or grill pan to medium-high heat for 2 minutes. Place the eggplant slices directly on the grill without overlapping. Cook for 4 to 5 minutes on each side until they become tender with beautiful golden caramelized grill marks. Turn them gently with a spatula.
5FINISHING AND SERVING: Transfer the grilled eggplants to a serving dish. Sprinkle generously with fresh chopped parsley and drizzle with a splash of fresh lemon juice for brightness. Taste and adjust seasoning if necessary. Serve hot or at room temperature, as a side dish or light main course.