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–+ servings

Grilled Eggplant with Chimichurri Sauce

A delicious and healthy grilled eggplant dish topped with vibrant chimichurri sauce, perfect as a side or a main vegetarian dish.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Argentinian, Mediterranean
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Eggplant
  • 2 medium Eggplants sliced into 1/2 inch rounds
Chimichurri Sauce
  • 1 cup Fresh parsley finely chopped
  • 1/4 cup Fresh oregano finely chopped
  • 4 cloves Garlic minced
  • 1/2 cup Olive oil
  • 2 tablespoons Red wine vinegar
  • 1 teaspoon Red pepper flakes adjust to taste

Method
 

Prepare the Chimichurri Sauce
  1. In a mixing bowl, combine parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Mix well and set aside to let the flavors meld.
Grill the Eggplant
  1. Preheat the grill to medium-high heat. Brush the eggplant slices with olive oil and season with salt and pepper.
  2. Place the eggplant slices on the grill and cook for about 4-5 minutes on each side, or until tender and grill marks appear.
Serve
  1. Remove the eggplant from the grill and arrange on a serving platter. Drizzle generously with chimichurri sauce before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 10gProtein: 2gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gSodium: 200mgPotassium: 400mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For added flavor, marinate the eggplant slices in olive oil, garlic, and herbs for 30 minutes before grilling.

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