Ingredients
Scale
- 1 large globe eggplant
- 2 tsp salt
- 4 tbsp olive oil (2 for grilling, 2 for marinade)
- 2 tsp red apple vinegar
- 2 tsp fresh lemon juice
- 1 tsp garlic puree
- 1 tsp Aleppo pepper (adjust to taste)
- Fresh parsley and mint for garnish
Instructions
- Slice the eggplant into uniform 3/4 inch thick slices and sprinkle with salt. Let drain on paper towels for 40 minutes.
- While draining, whisk together olive oil, vinegar, lemon juice, garlic puree, Aleppo pepper, and seasonings in a bowl.
- Preheat the grill to medium-high heat.
- Squeeze out excess moisture from the eggplant slices and brush both sides with olive oil.
- Grill the eggplant for about 4-5 minutes per side until tender and marked with grill lines.
- Remove from grill, drizzle with marinade, and let sit for 10 minutes before serving.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 70
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg