Grilled Eggplant With Lemon Aioli Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.Slice the eggplant into 1/2-inch thick rounds.
• STEP 3.In a small bowl, whisk together olive oil, minced garlic, dried herbs, salt, and pepper.
• STEP 4.Brush both sides of the eggplant slices with the marinade.
• STEP 5.Grill the eggplant slices for about 4-5 minutes per side, or until they are tender and have grill marks.
• STEP 6.While the eggplant is grilling, prepare the lemon aioli by combining mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper in a bowl.
• STEP 7.Serve the grilled eggplant slices with a dollop of lemon aioli on top.
• STEP 8.Garnish with fresh herbs, if desired.
• STEP 9.Enjoy!

Cooking Tips

• Make sure to preheat the grill to medium-high heat to ensure even cooking of the eggplant.
• You can add additional herbs or spices to the marinade for extra flavor.
• If you don't have a grill, you can also cook the eggplant slices in a grill pan or on a stovetop griddle.
• The lemon aioli can be made ahead of time and stored in the refrigerator for up to 3 days.

Storage and Serving

• Leftover grilled eggplant can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply place the eggplant slices in a preheated oven or microwave until warmed through.
• Serve the grilled eggplant as a side dish or appetizer, or use it as a topping for sandwiches or salads.