Balsamic Grilled Eggplant
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
3 servings
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Calories
120 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Balsamic Grilled Eggplant
Description
This recipe starts by slicing a large eggplant into roughly ½-inch rounds. The slices are brushed on both sides with a marinade composed of extra-virgin olive oil, balsamic vinegar, kosher salt, black pepper, and garlic powder. Grilling occurs over medium-high heat on a grill, grill pan, or electric grill, cooking the eggplant until golden and tender. The cooking time is about 5 minutes per side, with a slight variation on electric grills.
The marinade softens the eggplant flesh and counters any natural bitterness from the peel, which can be left on for color and texture or peeled if preferred. Grilling imparts smoky, caramelized nuances to the eggplant, enhancing its natural flavor. The final texture should be fork-tender, avoiding undercooked bitterness or overcooked mushiness.
The grilled eggplant can be enjoyed warm or cold and fits well as an antipasti element or side dish. It pairs with a variety of meals and may be served with other grilled vegetables or as part of a composed platter. Leftovers keep well refrigerated for several days and are best enjoyed without reheating, although gentle warming is optional.
Ingredients
- 1 eggplant large, unpeeled, about 1 pound
- 2 tablespoons olive oil extra-virgin
- 1 tablespoon balsamic vinegar
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
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
- Leaving the eggplant skin on helps reduce bitterness; the marinade and grilling process also minimize it.
- It's better to slightly overcook the eggplant than undercook it to avoid bitterness; overcooked eggplant becomes soft and palatable.
- Leftovers store well in the fridge for 3–4 days; they can be eaten cold or gently reheated at 50% power in the microwave.
- Freezing leftovers is not recommended as it affects texture negatively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 0.3recipe | |
| Calories | 120kcal | 6% |
| Carbohydrates | 11g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 193mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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