5.0 from 24 votes
The BEST Grilled Eggplant with Chimichurri Sauce
Whether you're entertaining or relaxing, this recipe hits the spot.
Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 8
Calories: 195 kcal
Course:
Side Dish
Cuisine:
Argentinian
Ingredients
For the Chimichurri Sauce
- 1 cup fresh Italian flat-leaf parsley , leaves only, stems removed
- ¼ cup fresh cilantro , leaves only, stems removed
- ¼ cup fresh oregano , leaves only, stems removed
- ⅓ cup roughly chopped red onion or shallots
- 3 cloves garlic , peeled
- ½ teaspoon red pepper flakes
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 3 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
For the Grilled Eggplant
- 2 globe eggplants , about 1 pound each
- 2 tablespoons extra virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
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
- Make the chimichurri sauce ahead of time and refrigerate for 1-3 days before serving.
- Feel free to omit the cilantro or oregano in the chimichurri sauce, and make up the amount by using the Italian parsley instead.
- Serve the grilled eggplant warm or buffet style at room temperature.
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
(10%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
754IU
(15%)
Vitamin C
16mg
(18%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
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.