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Italian Grilled Eggplant with Basil and Parsley (Melanzane Grigliate al Basilico e Prezzemolo)
Italian Grilled Eggplant with Basil and Parsley (Melanzane Grigliate al Basilico e Prezzemolo)
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Grilled Italian eggplant with olive oil, basil, garlic, and parsley - a simple, flavorful vegan appetizer.
Ingredients:
  • 1 eggplant, sliced into 1/2-inch rounds
  • 0.33333334326744 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 0.125 teaspoon salt
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh flat-leaf parsley
Instructions:
  • Preheat your grill to medium-high heat and give the grate a light coating of oil.
  • Coat eggplant gently with olive oil on both sides.
  • Combine the rest of the olive oil, garlic, and salt in a small bowl and mix well; set aside.
  • Place the eggplant slices on the hot grill and cook until they are tender and beautifully browned, about 3 to 4 minutes per side, don't forget to give them a flip every now and then.
  • Place the grilled eggplant on a platter and generously brush with the flavorful olive oil and garlic mixture until it's fully absorbed. Finish with a sprinkle of fresh basil and parsley before serving.

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