Grilled Eggplant with Chimichurri Sauce

Name: Grilled Eggplant with Chimichurri Sauce
Total time: 30 min
Yield: 1 serving
Cuisine: Argentinian
Ingredients: ½ eggplant, sliced into ½ inch circles; ¼ cup extra-virgin olive oil; 2 cloves garlic, minced; 2 tablespoons fresh lemon juice; 2 tablespoons parsley, chopped; 2 tablespoons chopped fresh oregano; 1 teaspoon red pepper flakes; 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper

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30 minTotal time

EasyDifficulty

197kcal / serving

Ingredients

For 1 serving

servings

½ eggplant, sliced into ½ inch circles
¼ cup extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons parsley, chopped
2 tablespoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon sea salt
½ teaspoon freshly ground black pepper

Ingredient substitutions

Fresh oregano Use an equal amount of fresh thyme leaves.
Fresh lemon juice Use an equal amount of red wine vinegar for similar acidity.
Red pepper flakes Use an equal amount of finely chopped fresh chili.

Nutrition per serving

Estimated values for 1 serving, 197 kcal

Protein3 g

Carbohydrates8 g

Fat18 g

Fiber 3 g · Sugar 3 g · Sodium 600 mg

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This dish is a delicious Argentine side dish made with grilled eggplant and a zesty chimichurri sauce. Perfect for a paleo dinner!

Side Dish Argentinian Paleo

Steps

Preheat a grill or grill pan over medium-high heat.
In a large bowl, mix together olive oil, garlic, lemon juice, parsley, oregano, red pepper flakes, salt, and pepper.
Place the eggplant slices onto the preheated grill or grill pan. Grill each side of the eggplant for 4-5 minutes, until the slices are cooked through and lightly charred.
Remove the eggplant slices from the grill and top with the chimichurri sauce.
Serve and enjoy!

Tips for Grilled Eggplant with Chimichurri Sauce

Look for browned grill marks and slices that bend easily without collapsing; thick, firm slices are easier to turn.
Let the sauce sit for 10 minutes before serving so the herbs and garlic infuse the oil.
Grill in batches if needed; crowded slices steam rather than develop char.

Drink pairing

A crisp, dry rosé
Its bright acidity complements the lemony herbs and balances the olive oil and charred eggplant.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. The eggplant is best cold or at room temperature; if serving hot, reheat until steaming hot.