Grilled Eggplant Steaks with Garlic and Basil

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Tender, savory slices of eggplant are what you’ll get when you use this Grilled Eggplant Steak marinade that envelops the eggplant in garlic and basil. They can be used as a simple side dish, served over a couscous salad, or even plated as a low-carb bruschetta.

Author: Amanda MacArthur
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 20-ish 1/4" slices 1x
Category: Sides & Sauces

Ingredients

Scale

1 12″ Italian eggplant
2 tsp kosher salt
1/2 cup olive oil
6 cloves of garlic, peeled and grated
4 tbsp fresh basil, chopped
1/2 tsp freshly ground black pepper

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Instructions

Oil the grates of your grill, then preheat to medium.
Slice the eggplant into 1/4″ rounds (don’t peel) and sprinkle with salt, then let sit for 30 minutes to 2 hours. Dab with paper towels when done.
While the eggplant rests, in a large bowl or plate with raised sides, combine olive oil, minced garlic, basil, and pepper.
Dip each slice in the oil mixture and shake off.
Add slices to grill and close cover. Cook for about 5-6 minutes until browned, then flip and cook another 5 minutes, until they are fork-tender.
Brush with oil if they start to dry out. Once cooked, toss back in oil mixture and serve right away, or add to a plate and drizzle the remaining oil mixture over the top. Only if needed, sprinkle with more salt.

Notes

Note: Can be stored in the fridge for 3 days and served cold with antipasto.

Find it online: https://foodgardening.mequoda.com/daily/easy-healthy-recipes/grilled-eggplant-steaks/