Italian Grilled Eggplant with Basil and Parsley (Melanzane Grigliate al Basilico e Prezzemolo) recipe
All Recipes Appetizers and SnacksIngredients
- 1 eggplant, sliced into 1/2-inch rounds ⅓ cup extra virgin olive oil 2 cloves garlic, minced ⅛ teaspoon salt 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh flat-leaf parsley
Nutrition Info
- 203.8 caloriescarbohydrate: 8.4 gcholesterol: : -fat: 19 gfiber: 4.7 gprotein: 1.5 gsaturatedFat: 2.7 gservingSize: -sodium: 76.3 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Italian Grilled Eggplant with Basil and Parsley (Melanzane Grigliate al Basilico e Prezzemolo)
Directions
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Brush eggplant lightly with olive oil on both sides. Stir together remaining olive oil, garlic, and salt in a small bowl.
Arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and browned, 3 to 4 minutes per side.
Arrange grilled eggplant on a platter. Brush with the olive oil and garlic mixture until eggplant has absorbed the oil. Sprinkle with the chopped basil and parsley and serve.