A delightful grilled eggplant recipe with a flavorful herb marinade, perfect for summer gatherings.
Combine the olive oil, dried oregano, dried parsley, minced garlic, sugar, black pepper, and salt in a mixing bowl.
Mix the marinade thoroughly to ensure all the flavors are well combined.
Cut the eggplants into thick slices and add them to the marinade, ensuring they are well coated.
Let the eggplant slices marinate for at least an hour for maximum flavor.
Preheat the grill to medium-high heat and oil the grates to prevent sticking.
Use a basting brush to oil the grates evenly.
Place the marinated eggplant slices on the grill and cook for about 3-4 minutes on each side until grill marks appear and the slices are tender.
Avoid moving the slices too much to achieve nice grill marks.
Remove the grilled eggplant from the grill and serve hot, garnished with fresh basil leaves.
Serve immediately for the best taste and texture.
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