We're addicted to this eggplant recipe! It's fantastic as an ingredient in other dishes or simply eaten straight. The bright lemon flavors play off the deeper garlic flavors in the best way. This recipe makes a lot -- you'll have plenty for a full week's worth of meals.
- Yield : 4 servings as a side dish
Combine olive oil, lemon juice, garlic, parsley, and kosher salt in a bowl and whisk until well-combined. Transfer to a large plastic bag.
Heat a grill to high heat. Salt the eggplant rounds and then add immediately to the grill.
Grill for about 2-3 minutes per side, until the eggplant is soft and has grill marks on each side. Remove and add directly to the plastic bag.
Let the eggplant marinade for at least 1 hour before serving in order to let the tastes combine. Store the eggplant in the marinade - it just gets better with age! When ready to eat, remove the amount you want to eat from the bag, scrape the marinade off, and either let the eggplant come to room temperature or heat in a skillet to desired temperature.
Photo by Anton Darius | Sollers