1. Wash the eggplants thoroughly and cut into slices about 1 cm thick. Place in a colander and sprinkle with salt.
2. Clean the parsley, shake off excess water, pluck the leaves from the stems and chop finely. Peel the garlic and chop it small as well. Mix both in a bowl with 1 tbsp olive oil and season with pepper.
3. Dry the eggplant slices with kitchen paper and moisten with 1 tbsp olive oil just before grilling.
4. Preheat the grill. Grill the eggplants for about 5 minutes on each side. Place on a plate and drizzle the garlic-parsley oil over them. Enjoy your meal!
Nutrition per serving
kcal: 60
Protein: 1 g · Fett/Fat: 4 g · Carbs: 5 g
Calories, meal plan & shopping list – 7-day free trialGet the app →
Cook this in the MyFoody app →