Grilled Eggplant with Garlic and Herbs
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 4
Ingredients
2 medium-sized eggplants
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)
Fresh lemon juice (optional) 
Instructions
Begin by preheating your grill to medium-high heat. If you don’t have a grill, a grill pan on the stovetop will work as well.
While the grill is heating, slice the eggplants into half-inch thick rounds. If desired, you can also slice them lengthwise for larger pieces.
Place the eggplant slices in a large bowl. Drizzle the olive oil over the eggplants and sprinkle with minced garlic, dried oregano, dried thyme, salt, and pepper. Gently toss the eggplant slices to ensure they are evenly coated in the oil and seasoning.
Once the grill is ready, place the seasoned eggplant slices directly on the grate. Close the grill lid and cook for about 4-5 minutes on one side.
After 4-5 minutes, flip the eggplant slices carefully using tongs. Grill for an additional 4-5 minutes on the other side until they are tender and have nice grill marks.
Remove the eggplants from the grill and transfer them to a serving platter. If desired, squeeze fresh lemon juice over the top for added brightness and flavor.
Garnish with fresh parsley, if using. Serve warm as a delightful side dish or light main course.
Enjoy your flavorful and diabetic-friendly grilled eggplant dish, packed with healthy fats and vibrant herbs, while keeping carbohydrates and sugars in check!
