Nutrition info - Recipes

Grilled Eggplant in Vinaigrette

This egg-cellent grilled veggie dish requires a minimal amount of culinary skill to deliver a healthy, light dish. Roast it in the oven or toss it on the grill for great results.

Grilled Eggplant in Vinaigrette


For 6 people

  • 5 cup(s) eggplant (one large fruit
  • 1/2 cup(s) olive oil
  • 1/2 teaspoon(s) roasted cumin seeds
  • 1/4 cup(s) fresh cilantro
  • 1/4 cup(s) flat-leaf parsley
  • 1 large garlic clove
  • 1/4 teaspoon(s) sea salt
  • 1/4 teaspoon(s) cayenne pepper
  • 3 tablespoon(s) fresh-squeezed lemon juice


  1. Preheat the broiler.
  2. Cut the eggplant crosswise in 1/2-inch slices. Salt them and let them drain for about 20 minutes.
  3. Pat dry, then brush them all over with two tbsp. of oil. Broil on the rack of a broiler pan 2 to 3-inches from the heat until browned, about 5 minutes. Turn the oven to 450 degrees and move the pan to the middle of the oven. Roast until tender, about 12 minutes.
  4. Blend the remaining ingredients along with the remaining olive oil in a blender or food processor until emulsified. Serve eggplants at room temperature with the vinaigrette.

Ready in 1 hour

Related Recipes
Enjoy vegging out with these dishes!
broccoli-rice puffs
grilled vegetables
spicy cabbage

Nutrition facts

  • Kcal: 191.41 kcal
  • Fibers (g): 2.17g
  • Sodium (mg): 101.33mg
  • Carbs: 8g
  • Fat: 18.26g
  • Saturated fat (g): 2.53g
  • Proteins: 0.83g