Servings: 2 Servings
- 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
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.
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