Italian Grilled Eggplant with Basil and Parsley (Melanzane Grigliate al Basilico e Prezzemolo)
This side dish (or "contorno" if you want to use the Italian word) couldn't be easier! We make this often during the summer when we have an abundance of basil and parsley growing in our garden. Works well with zucchini, too.
- 1eggplant, sliced into 1/2-inch rounds
- ⅓cup extra virgin olive oil
- 2cloves garlic, minced
- ⅛teaspoon salt
- 2tablespoons chopped fresh basil
- 1tablespoon chopped fresh flat-leaf parsley
Step 1Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 2Brush eggplant lightly with olive oil on both sides. Stir together remaining olive oil, garlic, and salt in a small bowl.
Step 3Arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and browned, 3 to 4 minutes per side.
Step 4Arrange grilled eggplant on a platter. Brush with olive oil and garlic mixture until eggplant has absorbed oil. Sprinkle with chopped basil and parsley and serve.