Recipe: Herb Grilled Eggplant

This delicious summer recipe is perfect for grilling season. Serve as a side dish or add some protein on top to make it an entrée.

Serving Size: 1 Eggplant half, Yield: 4 servingsHerb Grilled Eggplant


  • 2 medium eggplants
  • 4 teaspoons olive oil
  • 1 clove garlic, minced
  • 1 to 3 tablespoons fresh herbs of choice (thyme, rosemary, oregano), chopped
  • 1 tablespoon grated parmesan cheese (optional)
  • 1/8 teaspoon salt, to taste (optional)
  • 1/8 teaspoon pepper, to taste


  1. Heat grill or grill pan to medium heat.
  2. Add olive oil, garlic and herbs to a small bowl and stir until combined.
  3. Slice eggplant in half lengthwise.  Make several parallel cuts into the white flesh a half-inch apart, making sure to not cut through the skin. Make another set of cuts in the same manner, but perpendicular to the first, making a crosshatch.
  4. Brush herbed oil across flesh of eggplant, leaving a small amount of oil in the bowl.
  5. Place flesh-side down over hot grill.  Brush remaining oil over eggplant skin.  Grill 5-8 minutes, then flip, and grill for an additional 3-5 minutes, or until desired tenderness is reached.
  6. Remove from grill and sprinkle eggplant with parmesan cheese if desired.  Season with salt and pepper to taste.

August Recipe of the Month

Nutrition Information / Amount per serving:

Calories 110     Total Fat 5.5 g     Saturated fat 1 g     Cholesterol 1 mg     Sugars 10 g

Protein 4 g     Total Carbs 1 g     Dietary Fiber 8.5 g     Sodium 33 mg

*includes parmesan cheese

Kendall Reagan Nutrition Center