Garlic Parmesan Grilled Eggplant Recipe

Keyword bbq, grilled eggplant, keto, low carb, side dish

 Prep Time15 minutes

 Cook Time12 minutes

 Ingredients

2 eggplants

1 tbsp himalayan salt used for removing water content from the eggplant

1/4 cup olive oil extra virgin

1 tsp salt

1/2 tsp pepper

1 tsp garlic powder not garlic salt

1 tsp oregano

2 tbsp parmesan freshly grated

Instructions

1. Wash eggplant and cut into 1/4 inch thick slices. Lay on paper towels and sprinkle with salt. Let sit for 15 minutes to extract water content.
2. Preheat a BBQ or Grill on medium heat. Dust off salt on eggplant slices.
3. In a large bowl, combine olive oil, salt, pepper, garlic powder, oregano and parmesan.
4. Dip the eggplant slices into the garlic and parmesan blend and coat evenly on each side. Transfer to a grill and grill 5-6 minutes per side or until browned nicely.
5. Garnish with parsley and serve immediately or store in the fridge for up to four days. Enjoy!

Notes

1 Serving = 8 Net Carbs

Nutrition

Calories: 191kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 627mg | Potassium: 534mg | Fiber: 7g | Sugar: 8g | Vitamin A: 72IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg