Grilled Eggplant
4 servings (about 5 slices)
Active time: 15 minutes
Total time: 15 minutes
Description
Master this simple grilled eggplant recipe and you'll have the foundation for all sorts of healthy summer dishes. Serve the eggplant slices as a side with grilled chicken, fish or meat; add grilled eggplant to a salad; stuff it into sandwiches; chop it and top pizza with it; stir it into pasta dishes or grain bowls—the possibilities are almost endless.
Directions
- Preheat grill to medium-high.
- Toss eggplant with oil in a large bowl. Sprinkle with salt and toss again. Grill the eggplant, turning once, until tender and charred in spots, about 4 minutes per side.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
- Calories98 cal
- Total Fat7.3 g
- Saturated Fat1 g
- Cholesterol0 mg
- Sodium148 mg
- Carbohydrate Total8.3 g
- Protein1.4 g
- Phosphorus34 mg
- Potassium325 mg
- Fiber3.8 g
- Calcium13 mg
Ingredients
- 2 small or 1 large eggplant (about 1 1/4-1 1/2 pounds total), sliced into 1/2-inch-thick rounds
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon salt