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Grilled Eggplant with Sour Cream and Parsley serve on a wood plate
Olivia

Grilled Eggplant with Sour Cream and Parsley

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Grilled eggplant with sour cream and parsley for a balanced plant-forward everyday side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer, Main Course, Snack
Cuisine: Italian, Mediterranean
Calories: 177
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 eggplants cut in half lengthwise
  • 2 tablespoons olive oil
  • ½ cup sour cream
  • 2 tablespoons fresh parsley chopped
  • Salt to taste
  • Black pepper to taste

Equipment

Nonstick Grill Pan
Nonstick Grill Pan
$29.99 $19.99
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06/06/2026 03:02 am GMT
Nonstick Grill Pan 
Portable Barbecue Grill
Portable Barbecue Grill
$20.89
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06/05/2026 02:04 pm GMT
Portable Barbecue Grill

Cooking Instructions
 

  1. Preheat grill to medium heat.
  2. Brush eggplant halves with olive oil.
  3. Season with salt and black pepper.
  4. Place eggplant cut side down on the grill.
  5. Grill for 6-8 minutes.
  6. Turn and grill until tender.
  7. Remove from grill and place on a serving plate.
  8. Spoon sour cream over the eggplant.
  9. Garnish with fresh parsley before serving.

Nutrition

Calories: 177kcalCarbohydrates: 15gProtein: 3gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 17mgSodium: 15mgPotassium: 571mgFiber: 7gSugar: 9gVitamin A: 400IUVitamin C: 8mgCalcium: 52mgIron: 1mg

Notes

Cut eggplant evenly for consistent grilling.
Grill cut side first for better texture.
Serve warm for best flavor.

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