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- Preparing Time: 20 minutes
- Total Time: -
- Served Person: 4
- 1/8 teaspoon salt
- 2 tablespoons chopped fresh basil
- 2 cloves garlic, minced
- 1/3 cup extra virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 eggplant, sliced into 1/2-inch rounds
- Carbohydrate 8.4
- Fat 19
- Protein 1.5
- Sodium 76
- Calories 204 calories;
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush eggplant lightly with olive oil on both sides. Stir together remaining olive oil, garlic, and salt in a small bowl. Arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and browned, 3 to 4 minutes per side. Arrange grilled eggplant on a platter. Brush with the olive oil and garlic mixture until eggplant has absorbed the oil. Sprinkle with the chopped basil and parsley and serve.
