Grilled eggplant with coriander, basil and lemon sauce
Grilled eggplant is enhanced by a vibrant sauce made with coriander, basil, and lemon juice, creating a fresh and smoky dish. This easy preparation is ideal for summer barbecues or light weeknight meals.
Cook time 10 min
Prep time 10 min
Ingredients:
1 tsp coriander leaves1/2 tbsp basil
2 tsp lemon juice
1 dash salt
1 eggplant
1/4 cup olive oil
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.
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.
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.
Grilled eggplant with coriander, basil and lemon sauce FAQ:
Grill the eggplant slices for 4-5 minutes on each side over medium-high heat, or until they are tender and have nice grill marks.
Store any leftover grilled eggplant in an airtight container in the refrigerator for up to 3 days. Reheat on the grill or in a microwave before serving.
Yes, you can substitute with herbs like parsley, mint, or oregano if you prefer. The flavor will vary, but it should still be delicious.
Asian eggplants or Italian eggplants are best for grilling due to their tender skin and fewer seeds, making them less bitter than larger varieties.
The eggplant is done when it is fork-tender and has nice grill marks. If it feels soft and has a slight give when pressed, it's ready.
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.
Nutrition per serving
2 ServingsCalories 60kcal
Protein 2.31g
Carbohydrates 14g
Fiber 7g
Sugar 8g
Fat 27g
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