Grilled Eggplants with Basil and Lemon Oil are an appetizer or side dish for summer that’s easy to make and flavorful. For this recipe, I used white eggplants, but dark ones can be used too. Regarding this eggplant variety, which I tasted today for the first time, I must say I was pleasantly surprised. It is very delicate with soft flesh. For this recipe, after grilling the eggplants, I dressed them with a green sauce, also with a delicate taste, made pleasant by the citrus flavor of the lemon zest and juice. Let’s see together how to prepare these delicious eggplants with green sauce.
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EGGPLANTS ALLA SCAPECE EGGPLANTS IN OIL GRILLED EGGPLANTS IN OIL EGGPLANT CREAM WITH ALMONDS AND PISTACHIOS BAKED EGGPLANT SALAD
- Difficulty: Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 119.72 (Kcal)
- Carbohydrates 9.25 (g) of which sugars 5.39 (g)
- Proteins 1.64 (g)
- Fat 9.61 (g) of which saturated 1.38 (g)of which unsaturated 0.16 (g)
- Fibers 4.66 (g)
- Sodium 325.49 (mg)
Indicative values for a portion of 133 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Grilled Eggplants with Basil and Lemon Oil
- 2 eggplants
- 1/4 cup extra virgin olive oil
- 1/2 cup basil
- 1 lemon
- to taste salt
- to taste pepper
- 1 clove garlic
Tools needed for Grilled Eggplants with Basil and Lemon Oil
- 1 Non-stick grill pan
- 1 Knife
- 1 Blender
- 1 Grater
- 1 Lemon squeezer
Procedure for Grilled Eggplants with Basil and Lemon Oil
Wash the eggplants and dry them. Remove the stem and cut them into thin slices about 1/4 inch thick.
If using dark eggplants, place them in a colander and sprinkle with salt.
Leave them for half an hour, then rinse and dry them.
Place the grill pan on the stove and let it heat up. Grill the eggplants, letting them cook first on one side and then on the other.
As they are ready, take them from the grill and place them on a plate. Continue this way until all slices are cooked.
While the eggplants cool down, prepare the basil and lemon oil.
Wash the basil leaves and dry them. Put them in the blender, add a pinch of salt, the peeled garlic, the juice of one large lemon, and the zest of half of it.
Blend until it becomes a sauce.
Arrange the eggplants on a serving plate or tray. Salt and spread the basil and lemon green sauce over them.
A final sprinkle of pepper completes the dish. Let the Grilled Eggplants with Basil and Lemon Oil rest for at least an hour in the fridge covered.
Serve as an appetizer or as a fresh side dish to accompany roast meat, eggs, or fish dishes.
Enjoy your meal!
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