I am always looking for a variety of veggie sides for weeknight meals or family bbq events. I like to change the way my husband, family, and friends look at vegetables. Sometimes they are not the favorite.. As opposed to macaroni and cheese or fried potatoes. Majority of us would rather serve ourselves a side of something more indulgent.
Here's to healthier sides and making better food choices!
The lemon and grated parmesan sure add more flavor to grilled eggplant and I'm here for it!
2 lemons zested
Half lemon juice, about 2 tbsp
1 tsp kosher salt
½ tsp fresh cracked pepper
⅓ cup olive oil
½ cup grated parmesan cheese
¼ cup chopped fresh parsley
Preheat the grill to 350 degrees.
Slice eggplant into rounds, 1 inch thick.
In a small bowl, whisk together lemon zest, lemon juice, olive oil, salt and pepper.
Brush the eggplant on both sides with the lemon olive oil mixture.
Place on the grill, cook for about 5 minutes each side.
Combine the parsley and parmesan cheese, set aside.
Remove from eggplant from the grill and onto a platter, garnish with parmesan and parsley mixture with lemon wedges on the side.