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Grilled Fairy Tale Eggplant with Rosemary Garlic Oil

Scott Phillips

Servings: 4

Throw these sweet little eggplant on the grill alongside steak or lamb, but keep a close eye on them while grilling. Because they vary in size, cooking times may vary, too.


  • 1 lb. fairy tale eggplant, halved lengthwise, stems intact
  • Kosher salt
  • 1/4 cup olive oil; more for brushing
  • 2 medium cloves garlic, finely chopped
  • 1 tsp. coarsely chopped fresh rosemary
  • 1 tsp. fresh lemon juice
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 170
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 0
  • Sodium (mg): 140
  • Carbohydrates (g): 7
  • Fiber (g): 3
  • Protein (g): 1


  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Lightly season the cut halves of the eggplant with salt and let sit while the grill is heating.
  • In a 1-quart saucepan, cook the oil and garlic over low heat, stirring occasionally, until the garlic is golden, 3 to 4 minutes. Remove from the heat, add the rosemary, and set aside.
  • Brush the eggplant halves all over with some of the oil mixture. Place them on the grill grate cut side down. Grill, covered, until grill marks appear, 1 to 5 minutes. Using tongs, carefully flip the eggplant and grill, covered, until completely tender, 1 to 3 minutes more.
  • Arrange cut side up on a serving platter. Whisk the lemon juice into the remaining oil mixture and drizzle over the eggplant. Sprinkle lightly with salt and pepper, and serve.


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