Grilled Eggplant with Lemon-Herb Oil

Grilled Eggplant with Lemon-Herb Oil

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Soups and starters


  • Olive oil: 1/4 cup
  • Garlic cloves, finely chopped: 3
  • Fresh Thyme, chopped: 1 tbsp
  • Fresh Rosemary, chopped: 1 tbsp
  • Lemon Zest: 1 tbsp
  • Japanese eggplants, halved lengthwise: 4 small (about 2 lbs)
  • Salt and pepper to taste:

  1. Heat the oil and garlic in a small saucepan over medium-low heat until the garlic is lightly browned and fragrant, about 2 minutes. Remove from the heat; stir in the thyme, rosemary, and lemon zest.
  2. Insert the grill plates. Turn the temperature to 400ºF and preheat the grill.
  3. Brush the cut-side of the eggplant halves with the oil mixture. Season with salt and pepper. Place the eggplant on the grill plate and grill, cut-side down, until well-marked, about 5 minutes. Using tongs, carefully flip the eggplant and grill until very tender, about 3 minutes longer.

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