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–+ servings

Grilled Eggplant with Chimichurri Sauce

A delicious and vibrant dish featuring grilled eggplant slices drizzled with a fresh and zesty chimichurri sauce, perfect as a side or a main vegetarian dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Argentinian, Vegetarian
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 optional

Method
 

Prepare the Eggplant
  1. Preheat the grill to medium-high heat.
  2. Slice the eggplants into 1/2 inch rounds and sprinkle with salt. Let them sit for about 10 minutes to draw out moisture.
  3. Pat the eggplant slices dry with a paper towel.
Make the Chimichurri Sauce
  1. In a mixing bowl, combine the parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Mix well.
Grill the Eggplant
  1. Brush the eggplant slices with olive oil and place them on the grill.
  2. Grill for about 4-5 minutes on each side, or until they are tender and have grill marks.
Serve
  1. Remove the grilled eggplant from the grill and drizzle with chimichurri sauce before serving.

Nutrition

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

Notes

For a smoky flavor, you can add a pinch of smoked paprika to the chimichurri sauce.

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