Grilled Eggplant with Basil, Parsley and Garlic Oil

Grilled Eggplant

Grilled Eggplant is a great summer side dish, cover it with lots of fresh chopped basil and parsley seasoned with garlic oil.   If you are lucky to find the long eggplant use them, if not, the large globe eggplants will work too.  Another fast and easy recipe, just give yourself time to salt the eggplant so it can expel some of it’s water before grilling.  Let’s cook!

Grilled Eggplant with Basil, Parsley and Garlic Oil

  • Servings: 6
  • Difficulty: easy
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Nothing says summer, like vegetables on the grill, try this delicious eggplant recipe, so much flavor

Ingredients

3 large globe eggplants or 6 large long eggplants

1/2 cup chopped Italian flat leaf parsley

1/2 cup chopped basil leaves

3 garlic cloves

1/4 cup extra virgin olive oil

Sea Salt course grain

Directions

-Cut the eggplant into 1/2″ slices lay them in a colander, generously salt the layers, allow the eggplant to rest for 1 hour to expel its water

-chop together the basil and parsley, place in a bowl

-add the garlic (either minced or pressed), and the olive oil to the parsley and basil leaves, mix and let sit IMG_1265

-heat the grill direct heat, medium low

-Place the eggplant on the grill, each side should take about 3-5 minutes,with tongs, carefully turn

-Place the hot eggplant on a platter and pour on the herb oil mixture, try to coat all the pieces with the herbs

-As the eggplant sits it will absorb the oil and herb flavors, can also be served at room temperature

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Buon Appetito!

Mickey

 

 

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