Grilled eggplant with coriander, basil and lemon sauce
Savor the flavors of summer with our Grilled Eggplant recipe, topped with a fresh coriander, basil, and lemon sauce. This easy-to-follow dish combines tender eggplant, aromatic herbs, and zesty citrus for a deliciously healthy meal. Perfect for grilling season!
- 06 Jun 2025
- Cook time 10 min
- Prep time 10 min
- 2 Servings
- 6 Ingredients
Grilled eggplant with coriander, basil, and lemon sauce is a delightful and healthy dish that combines the smoky flavor of grilled eggplant with a fresh, zesty sauce. This recipe is simple yet flavorful, perfect for a quick weeknight meal or a barbecue gathering. With easy-to-find ingredients and straightforward preparation, you'll have a delicious dish ready in no time.
Ingredients:
Instructions:
- Wash the eggplant and pat dry.
- Cut the eggplant into 1/2-inch thick slices.
- Brush the eggplant slices on both sides with olive oil.
- Sprinkle a dash of salt over the slices to taste.
- Preheat your grill to medium-high heat.
- Place the eggplant slices on the grill.
- Grill each side for about 4-5 minutes or until the eggplant is tender and has nice grill marks.
- Remove the eggplant from the grill and let it cool slightly.
- In a small bowl, mix together the finely chopped coriander leaves and basil.
- Add the lemon juice and the remaining olive oil to the bowl.
- Stir everything together until well combined.
- Arrange the grilled eggplant slices on a serving platter.
- Drizzle the coriander, basil, and lemon sauce over the eggplant slices.
- Garnish with additional herbs if desired.
- Serve immediately as a side dish or a light entree.
Tips:
- Choose a firm and glossy eggplant for the best grilling results.
- Salt the eggplant slices and let them sit for 30 minutes before grilling to remove excess moisture and reduce bitterness.
- Brush the eggplant slices lightly with olive oil to prevent sticking and enhance the smoky flavor.
- Grill the eggplant over medium-high heat for about 4-5 minutes per side, until they are tender and have nice grill marks.
- Prepare the sauce by mixing chopped coriander, basil, lemon juice and a dash of salt in a bowl. Drizzle over the grilled eggplant just before serving.
- Feel free to experiment with other fresh herbs like mint or parsley for a different twist on the sauce.
Grilled eggplant with coriander, basil, and lemon sauce is a wonderful and easy-to-make dish that offers a delightful balance of flavors. The smokiness of the grilled eggplant pairs beautifully with the fresh and zesty sauce, making it a crowd-pleaser for any occasion. Enjoy this healthy and tasty recipe as a main dish or a side, and bask in the compliments from family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 60kcal | 3% |
| Protein | |
| Protein 2.31g | 2% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 7g | 18% |
| Sugar 8g | 8% |
| Fat | |
| Fat 27g | 32% |
| Saturated 3.86g | 13% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 7ug | 1% |
| Choline 16mg | 3% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 1.51mg | 9% |
| Vitamin B6 0.20mg | 12% |
| Vitamin B9 55ug | 13% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 7mg | 8% |
| Vitamin E 0.72mg | 5% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.19mg | 21% |
| Iron, Fe 0.58mg | 5% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 54mg | 5% |
| Potassium, K 540mg | 16% |
| Selenium, Se 0.70ug | 1% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 0.38mg | 3% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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