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Add a photoServings: 6
Ingredients
- 3 sm Italian eggplants, (4 to 6 ounces each)
- 2 x cloves garlic, chopped
- 3 Tbsp. extra virgin olive oil
- 1 tsp dry oregano
- 1 tsp dry basil
- 1/2 tsp dry thyme
- 1 tsp sweet or possibly warm paprika
- 1/2 tsp warm red pepper flakes, (optional) Salt and freshly grnd black pepper, to taste
Directions
- Preheat the grill to high.
- Cut the eggplants in half lengthwise; don't trim off the stem ends. (If using larger eggplants, cut crosswise into 1/2-inch-thick slices and grill 3 to 5 min per side.) Mix the garlic and oil in a small bowl. Brush the mix over the cut sides of the eggplants. Combine the herbs and spices in a small bowl and set aside.
- When ready to cook, arrange the eggplants, cut sides down, on the warm grate and grill till nicely browned, 3 to 4 min. Lightly brush the skin sides of the eggplant with the oil mix. Turn the eggplants with tongs and brush the tops with the remaining oil. Sprinkle with the dry herb mix and salt and black pepper to taste. Continue cooking the eggplants, cut sides up, till the flesh is soft, 6 to 8 min more. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 6 servings | |
| Calories 106 | |
| Calories from Fat 63 | 59% |
| Total Fat 7.13g | 9% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 434mg | 12% |
| Total Carbs 11.04g | 3% |
| Dietary Fiber 6.4g | 21% |
| Sugars 4.39g | 3% |
| Protein 1.96g | 3% |
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