- 1 eggplant, sliced into 1/2-inch rounds
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1/8 teaspoon salt
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh flat-leaf parsley
Step 1: Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 2: Brush eggplant lightly with olive oil on both sides. Stir together remaining olive oil, garlic, and salt in a small bowl.
Step 3: Arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and browned, 3 to 4 minutes per side.
Step 4: Arrange grilled eggplant on a platter. Brush with olive oil and garlic mixture until eggplant has absorbed oil. Sprinkle with chopped basil & parsley and serve.
Enjoy this easy & delicious “contorno” from AllRecipes!