Name: Grilled Aubergine with Lemon and Olive Oil
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: ¼ tsp black pepper; ½ tsp kosher salt; 1 tsp lemon zest; 2 medium aubergines (eggplants), sliced into 陆-inch rounds; 2 tbsp fresh lemon juice; 2 tbsp fresh parsley, chopped; 3 tbsp extra-virgin olive oil; Optional garnish: extra lemon wedges, parsley sprigs

Relish the simple, vibrant Grilled Aubergine with Lemon and Olive Oil, a healthy dinner bursting with Mediterranean flavors. Tender eggplant slices, kissed with zesty lemon and rich olive oil, make this easy, nutritious dish perfect for weeknights or elegant gatherings.

Why You’ll Love This Recipe

Grilled Aubergine with Lemon and Olive Oil is a celebration of simplicity and flavor, transforming humble eggplant into a healthy, mouthwatering dish. The bright lemon and rich olive oil enhance the smoky, tender aubergine, creating a Mediterranean-inspired meal that’s both light and satisfying. Perfect for quick weeknight dinners or as a stunning side for entertaining, this recipe is budget-friendly, versatile, and packed with nutrients. Its minimal ingredients and easy prep make it a go-to for busy evenings, while its vibrant presentation and customizable options ensure it’s a crowd-pleaser for all tastes.

Recipe Tips and Tricks

Salt the Aubergine: Salt slices and let sit for 20 minutes to remove bitterness and excess moisture.
High Heat for Grilling: Preheat the grill to medium-high for beautiful char marks and smoky flavor.
Light Oil Application: Brush aubergine sparingly with olive oil to prevent a greasy texture.
Grill Evenly: Arrange slices in a single layer and flip carefully to maintain shape.
Test for Tenderness: Grill until soft and slightly caramelized, but not mushy, for perfect texture.
Rest Before Serving: Let slices rest for 2-3 minutes to soak up lemon and oil flavors.

Yield: 4 Servings

Grilled Aubergine with Lemon and Olive Oil

Grilled Aubergine with Lemon and Olive Oil, a healthy, zesty Mediterranean dish for nutritious dinners.

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 20 minutes

Total Time 45 minutes

Ingredients

¼ tsp black pepper
½ tsp kosher salt
1 tsp lemon zest
2 medium aubergines (eggplants), sliced into 陆-inch rounds
2 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
3 tbsp extra-virgin olive oil
Optional garnish: extra lemon wedges, parsley sprigs

Instructions

Prep the Aubergine: Slice eggplants into ½-inch rounds, sprinkle with salt, and let sit for 20 minutes to remove bitterness.
Rinse and Dry: Rinse slices under cold water to remove salt, then pat dry with paper towels.
Make the Dressing: Whisk olive oil, lemon juice, lemon zest, salt, and pepper in a small bowl.
Brush Slices: Lightly brush both sides of aubergine slices with half the lemon-oil dressing.
Preheat the Grill: Heat a grill or grill pan to medium-high (about 400°F) for perfect grill marks.
Grill the Aubergine: Place slices in a single layer; grill 4-5 minutes per side until tender and charred.
Check Doneness: Ensure slices are soft with grill marks but not mushy; adjust time if needed.
Drizzle More Dressing: Brush or drizzle remaining lemon-oil dressing over grilled slices for extra flavor.
Garnish: Sprinkle with chopped parsley and add lemon wedges for a vibrant finish.
Serve and Savor: Plate this healthy, zesty dish as a main or side, and enjoy the Mediterranean magic!

Notes

Salting is essential for older or larger aubergines to reduce bitterness and improve texture.
For indoor cooking, use a grill pan or oven at 400°F for similar results.
Serve cold in salads or warm with grilled proteins or grains for versatility.
Leftovers are perfect for sandwiches, wraps, or as a topping for flatbreads.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 198Total Fat 11gSaturated Fat 2gUnsaturated Fat 9gSodium 162mgCarbohydrates 28gFiber 8gSugar 10gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Aubergine (Eggplant): Choose firm, glossy eggplants; medium-sized ones are less bitter and grill well.
Olive Oil: Extra-virgin olive oil adds rich, fruity depth; high-quality oil enhances flavor.
Lemon Juice: Freshly squeezed lemon juice provides bright, tangy notes; avoid bottled for best taste.
Lemon Zest: Adds an extra burst of citrus aroma; zest before juicing the lemon.
Salt: Kosher or sea salt enhances flavor and draws out moisture during prep.
Black Pepper: Freshly ground pepper adds subtle warmth; adjust to preference.
Fresh Parsley: Chopped parsley brings freshness; flat-leaf parsley has a bolder flavor than curly.

Variations and Substitutions

Vegetable Swap: Substitute aubergine with zucchini, portobello mushrooms, or bell peppers for variety.
Citrus Twist: Use lime or orange juice instead of lemon for a different citrus profile.
Herb Alternatives: Replace parsley with fresh basil, mint, or cilantro for a unique flavor.
Spicy Kick: Add a pinch of red pepper flakes or chili oil for heat.
Vegan Cheese: Sprinkle with nutritional yeast or vegan Parmesan for a cheesy touch.
Low-Oil Option: Use a cooking spray or vegetable broth for an even lighter dish.
Oven Option: Roast at 400°F for 20-25 minutes if a grill isn’t available.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; serve cold or reheat gently.
Freezer: Freeze grilled slices in a single layer for up to 2 months; thaw before reheating.
Reheating: Warm in a 350°F oven or skillet to preserve texture; avoid microwaving to prevent sogginess.
Meal Prep: Store with lemon and oil dressing for easy salads or sandwiches.