Ingredients
Scale
- 1 large globe eggplant
- 2 tsp salt
- 4 tbsp olive oil (divided)
- 2 tsp red apple vinegar
- 2 tsp fresh lemon juice
- 1 tsp garlic puree
- 1 tsp Aleppo pepper
- Fresh parsley and mint for garnish
Instructions
- Slice the eggplant into uniform 3/4 inch thick pieces and salt them to remove excess moisture. Let drain for 40 minutes.
- While draining, whisk together olive oil, vinegar, lemon juice, garlic puree, and Aleppo pepper in a bowl.
- Preheat your grill to medium-high heat.
- Pat dry the eggplant slices and brush both sides with olive oil.
- Grill each slice for 4-5 minutes per side until tender and marked.
- Remove from grill and drizzle with the marinade; let sit for 10-15 minutes before serving.
- Garnish with chopped parsley and mint.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg