Balsamic Grilled Eggplant

Name: Balsamic Grilled Eggplant
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 servings
Ingredients: 1 eggplant; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; ½ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder

User Reviews

5.0

84 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
3 servings
Calories
120 kcal
Course
Side Dish
Cuisine
Mediterranean

Balsamic Grilled Eggplant

Winston Campbell

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A mixture of olive oil, balsamic vinegar, and garlic makes for a flavorful grilled eggplant. It's an easy recipe - mix the simple marinade, brush the eggplant, and grill.

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Ingredients

Servings

1 eggplant large, unpeeled, about 1 pound
2 tablespoons olive oil extra-virgin
1 tablespoon balsamic vinegar
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder

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Instructions

Preheat a grill, a grill pan, or a dual-contact electric grill over medium-high heat.
Trim the eggplant's edges and slice it crosswise into ½-inch-thick rounds. You should get about 12 slices.
In a small bowl, whisk the olive oil, vinegar, salt, pepper, and garlic powder.
Brush the eggplant slices with the mixture on both sides. Set aside any remaining marinade.
Grill the eggplant slices until golden brown and fork-tender, about 5 minutes on each side. In my dual-contact electric grill, I grill for 5 minutes on one side, then 2 minutes on the second side.
Brush the eggplant slices with the remaining marinade and serve.

Notes

The peel of mature eggplants can be slightly bitter, but the marinade and grilling take care of that. Leaving the skin on is pretty! However, if you prefer, go ahead and peel the eggplant.
When making this recipe, you'll walk a fine line between having the eggplant turn out undercooked or overcooked and mushy. While ideally, you want it just right, it's better to err on the side of slightly overcooking it. Undercooked eggplant is bitter, while overcooked one is delicious, even if its texture is not ideal.
You can keep the leftovers in a sealed container in the fridge for 3-4 days. I don't reheat them. I enjoy them cold, like antipasti. But if you prefer to reheat the leftovers, do so gently in the microwave at 50% power. I don't recommend freezing the leftovers.