Description
Grilled Eggplant with Lemon Aioli is a deliciously smoky and zesty dish that brightens up any meal. This easy-to-make recipe features perfectly grilled eggplant slices complemented by a creamy lemon aioli, making it an ideal side for barbecues, family dinners, or as a light appetizer. The freshness of lemon juice combined with aromatic spices enhances the natural flavors of the eggplant, creating a satisfying experience that appeals to both vegetarians and meat lovers alike. Whether you serve it as part of a vibrant vegetable platter or alongside grilled meats, this dish is sure to impress.
Ingredients
Scale
- 2 small eggplants
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
Instructions
- Prepare the marinade by mixing olive oil, soy sauce, and lemon juice in a small bowl.
- Combine garlic powder, onion powder, smoked paprika, and cayenne pepper in another bowl.
- Lay eggplant slices on a baking sheet and brush both sides with the marinade.
- Sprinkle seasoning mix on both sides of the eggplants and let them sit for 5-10 minutes.
- Preheat the grill over medium-high heat and lightly oil it.
- Grill each eggplant slice for about 3-4 minutes per side until tender.
- For the lemon aioli, mix mayonnaise, sour cream, lemon juice, lemon zest, salt, and pepper in a separate bowl until smooth.
- Serve warm with lemon aioli for dipping or drizzled on top.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 440mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg