- 2 medium eggplant, sliced into 1/2 inch rounds
- 1 cup extra virgin olive oil
- 2 cloves garlic, minced
- Salt and Pepper to taste
- 2 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh flat-leaf parsley
- Preheat your grill to medium-high heat.
- Slice eggplant into rounds about 1/2 inch thick. You can leave the skin on or peel it off, depending on your preference.
- Mix the olive oil, minced garlic, basil, parsley, salt and pepper in a small bowl with a whisk.
- Brush both sides of the eggplant discs generously with the seasoned olive oil mixture using a good basting brush. Reserve extra seasoning oil to drizzle after the eggplant are grilled.
- Place the eggplant slices directly on the grill and cook for about 5-6 minutes per side until they have grill marks, are slightly golden brown, and are tender.
- Once cooked, remove the eggplant slices from the grill and transfer them to a serving plate or platter. Drizzle any remaining seasoned olive oil over the grilled eggplant slices. Garnish with torn basil leaves and, if desired, sprinkle some grated Parmesan cheese on top.
- Serve the grilled eggplant as a side dish or as a larger meal. It pairs well with grilled meats, pasta, or crusty bread.
Enjoy your delicious Italian grilled eggplant (Melanzane alla Griglia)!
You can also add other seasonings or herbs, such as fresh thyme or rosemary to the olive oil mixture to customize the flavor according to your taste.
- Prep Time: 10 min
- Cook Time: 10 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: eggplant, vegetarian, grill