Easy Grilled Italian Eggplant Antipasto

Eggplant antipasto sprinkled with green basil and thyme on a blue plate with bread off to the side.

5 from 2 votes

A super easy, tasty and even healthy appetizer, this grilled Italian eggplant antipasto pairs well with bread, grissini, olives, meats, or cheeses and is a perfect addition to your favorite grazing board! This only takes 15 minutes of hands-on time and can be prepped ahead.

Prep Time5

Cook Time10

Total Time45

Course: Appetizer, Vegetable

Cuisine: Italian

Diet: Gluten Free, Low Calorie, Vegan

Keyword: Aubergine Antipasto, eggplant recipe, grilled aubergine, vegan antipasti

Servings: Servings

Calories: 101kcal

Author: Sabrina Currie

Ingredients

1 lb Eggplant 450 grams
¼ c Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic, minced
¼ c Fresh Parsley ¼ cup gently packed, fresh herbs total
1 teaspoon Fresh Thyme or ½ teaspoon dried thyme
¼ teaspoon Red Pepper Flakes
¾ teaspoon Salt
½ teaspoon Ground Black Pepper

Instructions

Reserve some parsley leaves for garnish and finely chop the rest of it. Combine all ingredients except for the eggplant in a large bowl. Whisk well and set marinade aside.
Wash eggplant and trim stem end off. Slice lengthwise into long, thin strips, about ¼" thick each. Add aubergine slices to the marinade and toss well. Let sit to marinate for at least 15 minutes or up to 4 hours.
Preheat your grill to medium high heat. Once preheated, place eggplant slices on the hot grill in a single layer. (No additional oil is needed.) Grill until there are dark grill marks and the eggplant is starting to soften. Flip and repeat on the other side. Approximately 4-5 minutes per side.
Remove from heat and serve warm or at room temperature.

Notes

Eggplant, aka aubergine, antipasti will last well in the fridge for up to 5 days. Remove from fridge and bring to room temperature or warm gently in the grill or oven before serving.

Leftovers are great as a sandwich filling or dinner side dish but they do not freeze well.

Nutrition