Ingredients:

  • 2 medium eggplants (about 1 pound/450g total), sliced into ½-inch (1.25cm) thick rounds
  • ¼ cup (60ml) extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh mint
  • 1 small clove garlic, minced
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Slice the eggplant into even rounds. Lightly salt the eggplant slices and let them sit for 10-15 minutes to draw out excess moisture. Pat dry with paper towels.
  2. In a bowl, whisk together olive oil, minced garlic, oregano, thyme, salt, and pepper.
  3. Brush the eggplant slices generously with the marinade on both sides.
  4. Preheat the grill to medium-high heat. Make sure the grill grates are clean.
  5. Place the eggplant slices on the preheated grill in a single layer. Cook for 4-5 minutes per side, or until tender and grill marks appear.
  6. While the eggplant is grilling, whisk together all dressing ingredients in a small bowl.
  7. Arrange the grilled eggplant slices on a serving platter. Drizzle with the lemon-herb dressing and serve immediately.