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    Home » Recipes

    Grilled Eggplant With Fresh Herbs (Keto, GFDF, AIP, Whole30, Paleo)

    Published: Apr 8, 2019 · Modified: Jun 16, 2021 by Heather Cooan · This post may contain affiliate links.

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    Grilled eggplant on the grill.
    • Grilled eggplant on the grill.

    This post may contain affiliate links. Read the full disclosure here.

    We're getting bored with our sides and veggie options. Since the weather is warming up, it's time to get to grilling! We decided to start tossing some veggies on the grill and came up with this recipe for grilled eggplant with fresh herbs.

    Simply grilled it was a little boring so I had to figure out a way to spice things up a bit. I added a fresh herb oil and vinegar to drizzle over the top of the warm eggplant. Turned out really good. I just used the fresh herbs I had leftover in the fridge (basil & mint) from another meal. Go ahead and use whatever you have on hand.

    We had it with Cayenne Roasted Quail and it was a pretty delicious meal. The herb oil and vinegar was a really great compliment to the cayenne pepper. I think I might try a fresh salsa next time instead of the herb oil and vinegar or maybe add some red pepper to the herb oil to spice it up. I wonder if a mango and avocado salsa might work quite nicely with these as well. Maybe even add some jalapeno for a little kick! I have all kinds of ideas for additional variations of this one.

    Grilled eggplant on the grill.

    Grilled Eggplant With Fresh Herbs (Vegan, Keto, Low-Carb, DF, GF, AIP, Whole30, Paleo)

    Grilled veggies are a great way to mix up your boring old side dish!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Course: Sides
    Cuisine: Italian
    Servings: 2 Servings
    Calories: 135kcal
    Author: Heather Cooan

    Ingredients

    • 1 eggplant
    • 3 tablespoons olive oil
    • 1 tablespoon balsamic vinegar
    • 2 cloves minced garlic
    • ¼ cup fresh basil finely chopped
    • ¼ cup fresh thyme finely chopped
    • ¼ cup fresh dill finely chopped
    • ¼ cup fresh oregano finely chopped
    • Salt and pepper

    Instructions

    • Cut the eggplant into slices and salt them lightly. Let them sit for about 15 minutes, so the salt can bring out the moisture of the pieces. Wipe them dry with a bit of paper towel.
    • Meanwhile, combine the oil, vinegar, garlic herbs, salt, and pepper. Let sit to absorb the flavors for about 15 minutes.
    • Brush eggplant with oil and herb mixture all over, ensuring that the herbs get distributed well.
    • Place on a lightly greased grill and grill for about 15-20 minutes, flipping halfway through.

    Nutrition

    Calories: 135kcal | Carbohydrates: 28g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 202mg | Potassium: 858mg | Fiber: 14g | Sugar: 10g | Vitamin A: 2219IU | Vitamin C: 59mg | Calcium: 268mg | Iron: 9mg
    Tried this recipe?Let us know how it was!
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    Heather Cooan - Nutrition Consulting, Counseling, and Education

    Hi, I'm Heather! I’m a Functional Nutrition Consultant and Educator helping women suffering with autoimmunity and cancer to take control of their health and their care through education, data-driven nutritional therapy, and strategic lifestyle design.

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