Grilled Eggplant with Marinara (1 Hr, 10 Mins)

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Grilled eggplant is a simple yet delightful dish, offering a smoky flavor that pairs well with the vibrant zest of homemade tomato sauce. This recipe delivers a mouth-watering combination of the eggplant’s meaty texture, the rich tang of marinara, and the aromatic kick of garlic and green onions. It’s a straightforward, delicious side dish that can easily hold its own or complement a main course.

  • Prep Time: 35 minutes (including rest time)
  • Cook Time: 35 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 large eggplant, sliced into 1/2-inch rounds
  • Salt, for drawing out moisture from eggplant
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 cups crushed tomatoes
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh oregano, chopped
  • 1/4 cup green onions, finely chopped
  • Salt and pepper to taste
  • Optional: Red pepper flakes for added heat

Instructions

  1. Prep the Eggplant (5 minutes + 30 minutes rest time): Lay out the eggplant rounds on a paper towel and sprinkle both sides generously with salt. Allow them to sit for at least 30 minutes. This will draw out excess moisture and bitterness. After 30 minutes, rinse the slices thoroughly and pat dry with paper towels.
  2. Prepare the Marinara (20 minutes): In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Add the crushed tomatoes, basil, and oregano. Season with salt, pepper, and red pepper flakes if using. Simmer the sauce for about 15 minutes, allowing the flavors to meld. Adjust seasoning if needed.
  3. Grill the Eggplant (10 minutes): Preheat the grill to medium-high heat. Brush both sides of the eggplant slices with the remaining olive oil. Place them on the grill and cook for about 4-5 minutes per side, or until they have nice grill marks and are tender.
  4. Serve (5 minutes): Place the grilled eggplant rounds on a serving plate. Spoon the homemade marinara over the rounds and sprinkle with chopped green onions.

Notes

These grilled eggplant rounds are a versatile dish, perfect a light main when paired with a salad or some crusty bread. For those who love cheese, a sprinkle of freshly grated parmesan or crumbled feta can elevate this dish even more. If you’re looking to add a meaty component, consider topping with some grilled chicken or prosciutto for an added protein boost if desired. Keep any leftover marinara sauce in the fridge; it pairs wonderfully with pasta or as a base for pizzas.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 140
  • Sugar: 8g
  • Sodium: 300mg
  • Fat: 7g
  • Carbohydrates: 18g
  • Fiber: 6g
  • Protein: 3g
  • Cholesterol: 0mg

Pair this with...

Cheesy Breadsticks

Begin with a basic bread dough – a blend of flour, water, yeast, a bit of sugar, and salt. After kneading and letting it rise until it doubles, roll the dough out into a rectangle on a floured surface. Now, here comes the cheesy magic! Generously sprinkle your favorite shredded cheese, like mozzarella or cheddar, over half of the dough. Fold the other half over the cheese, sealing the cheesy treasure within. Cut the dough into strips, giving you the classic breadstick shape. Arrange them on a baking sheet. Before they go into a preheated oven, you might want to brush them with a mixture of melted butter and garlic for an extra layer of flavor. Bake until they're golden and the cheese inside has melted into gooey perfection.

Lemony Kale Salad

Start by de-stemming your kale leaves and chopping them into bite-sized pieces. Remember, kale can be a bit tough, so give it a little massage with your hands to soften it up and enhance its natural sweetness. For the dressing, whisk together freshly squeezed lemon juice, some zesty lemon zest, olive oil, and a hint of salt and pepper. This simple dressing is a burst of citrusy goodness that pairs beautifully with the robustness of the kale. Toss the massaged kale in the lemon dressing, ensuring every leafy nook and cranny is coated. To finish, sprinkle on sunflower seeds and pine nuts for a delightful crunch.

Pesto Green Beans

Kick things off by bringing a pot of water to boil. Trim your fresh green beans and blanch them in the boiling water for just a couple of minutes—until they're bright green but still retain a bit of crunch. Drain and plunge them into icy water to halt the cooking and preserve that vibrant color. While the beans cool, whip up some pesto, either homemade or store-bought. For a quick homemade version, blend fresh basil, pine nuts, garlic, parmesan, olive oil, and a pinch of salt in a food processor. Toss the cooled green beans with a generous dollop of pesto, ensuring they're well coated.

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