Grilled Eggplant with Chimichurri


Grilled eggplant with chimichurri sauce is a perfect summer side dish that always disappears in no time! Grilled to perfection then drizzled with tangy, garlicky chimichurri, it's paleo, vegan, Whole30, and keto-friendly!



Olive Oil



Flat-leaf Parsley

Lemon Juice

Red Pepper Flakes

Red Wine Vinegar


Combine all chimichurri ingredients in a food processor, and process until finely chopped and mixed. Let it sit for at least 20 minutes.

Cut eggplant into 1/2 inch round slices. Brush both sides with olive oil, sprinkle with salt and pepper. Grill over medium heat for 5 minutes per side.

Remove from the grill and drizzle with chimichurri sauce while still warm. You'll only need about 1/2 of the sauce.

Enjoy warm or at room temperature.

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