Description
Achieve the essence of Mediterranean cuisine with these charred eggplant slices, infused with garlic, herbes de Provence, olive oil, and a touch of olives. A versatile, low-effort dish perfect for appetizers, sides, or summer meals. Brings a sun-soaked, family-friendly flavor to your table.
Ingredients
2 large eggplants (well firm and shiny)
4–5 tablespoons olive oil (extra virgin recommended)
2 cloves garlic (minced)
1–2 tablespoons herbes de Provence
A handful of olives (black or green, pitted and halved)
Salt (adjust to taste, preferably fleur de sel)
Ground black pepper (freshly milled, adjust to taste)
Instructions
Wash eggplants and trim the ends. Slice 1 cm thick (or thicker if using very large eggplants)
Peel and finely mince the garlic
Arrange eggplant slices in a single layer on a baking sheet or platter. Drizzle generously with olive oil
Sprinkle minced garlic and herbes de Provence evenly over the slices. Season with salt and pepper
Preheat a grill, griddle, or oven-safe pan to medium-high heat. Cook eggplants for 8-10 minutes per side until charred and tender
Serve warm or at room temperature
Notes
For best results, use a well-heated grill to create char lines
Adjust herbes de Provence to personal preference (e.g., oregano, thyme)
Optional additions: Sliced tomatoes, feta cheese, or balsamic glaze
Store leftovers in an airtight container in the fridge for up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Barbecue & grillades
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 eggplant per serving
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg