5 from 24 votes
The BEST Grilled Eggplant with Chimichurri Sauce
The BEST Grilled Eggplant with Chimichurri Sauce features sliced globe eggplants grilled until tender and marked by smoky char, paired with a vibrant chimichurri made from fresh parsley, cilantro, oregano, garlic, and tangy red wine vinegar. Brushed with olive oil and seasoned with salt and pepper, the eggplant slices absorb the bright and herbaceous dressing, delivering complex flavors and satisfying textures.
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings:
8
Calories:
195 kcal
Course:
Side Dish
Cuisine:
Argentinian
Ingredients
For the Chimichurri Sauce
- 1 cup flat-leaf parsley leaves only, stems removed, fresh, Italian
- ¼ cup cilantro leaves only, stems removed, fresh
- ¼ cup oregano leaves only, stems removed, fresh
- ⅓ cup onion roughly chopped, or shallots
- 3 cloves garlic , peeled
- ½ teaspoon red pepper flakes
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 3 tablespoons lemon juice fresh
- 1 teaspoon kosher salt
For the Grilled Eggplant
- 2 eggplant about 1 pound each, globe variety
- 2 tablespoons extra virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon black pepper freshly ground
Instructions
For the Chimichurri Sauce
- To the container of a blender or food processor, add the parsley, oregano, cilantro, onion, and garlic and pulse to mince. Add the red pepper flakes, olive oil, vinegar, and lemon juice and pulse 2-3 times to mix. Season with kosher salt and add more to taste. Or, finely mince all of the ingredients with a sharp knife, then whisk with the olive oil, vinegar, and lemon juice in a bowl or shake in a covered glass jar. Make ahead and store in the refrigerator 1-3 days or until ready to serve.
Cup of Yum
For the Grilled Eggplant
- Heat the grill at medium-high heat (400-450°F) and brush the grill grates clean. Cut each eggplant crosswise into ½-inch thick slices. Lightly brush both sides of the eggplant slices with oil and season with kosher salt and freshly ground black pepper.
- Grill the eggplant with the lid closed for 5-7 minutes each side, turning once, or until the slices become tender and are well grill-marked.
- Remove from the grill and drizzle the warm eggplant with the chimichurri sauce to taste. Serve warm or at room temperature with more chimichurri sauce on the side. Leftover sauce can be refrigerated for up to 1 week.
Notes
- Prepare the chimichurri sauce up to three days in advance and refrigerate to deepen the flavors.
- Omitting cilantro or oregano is fine; increase Italian parsley accordingly to maintain volume and taste.
- Serve the grilled eggplant warm or at room temperature, suitable for buffet-style meals.
Nutrition Information
Serving
1g
Calories
195kcal
(10%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Sodium
1173mg
(49%)
Potassium
353mg
(8%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
754IU
(15%)
Vitamin C
16mg
(18%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 195
% Daily Value*
| Serving | 1g | |
| Calories | 195kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 1173mg | 49% |
| Potassium | 353mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 754IU | 15% |
| Vitamin C | 16mg | 18% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.