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Eggplant is one of those vegetables that often gets overlooked. It’s kind of weird looking, doesn’t really feel like a typical vegetable. The fact is that eggplant is low in calories, high in vitamins and minerals, and offers fiber and essential B-complex groups of vitamins perfect for staying healthy. It is also a good source of minerals like manganese, copper, iron and potassium. If at some point in your life you had a bad experience with a soggy Eggplant Parmigiana, remember you’re a grown-up now, and give this delicious recipe for Grilled Eggplant with Fresh Herbs recipe a try!

Grilled eggplant recipe


Fresh herbs are best with this recipe, but if you don’t have any on hand, you can certainly use their dried counterparts. Just use a pinch of each herb if you’re using dried.


  • 1 eggplant
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves minced garlic
  • ¼ cup fresh basil, finely chopped
  • ¼ cup fresh thyme, finely chopped
  • ¼ cup fresh dill, finely chopped
  • ¼ cup fresh oregano, finely chopped
  • Salt and pepper

How to Make It:

Cut the eggplant into slices and salt them lightly. Let them sit for about 15 minutes, so the salt can bring out the moisture of the pieces. Wipe them dry with a bit of paper towel.Herbed olive oil

Meanwhile, combine the oil, vinegar, garlic herbs, salt and pepper. Let site to absorb the flavors for about 15 minutes.

Brush eggplant with oil and herb mixture all over, ensuring that the herbs get distributed well.

Place on a lightly greased grill and grill for about 15-20 minutes, flipping half way through.

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