Balsamic Grilled Eggplant Recipes

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GRILLED BALSAMIC EGGPLANT



Grilled Balsamic Eggplant image

Balsamic and herb marinaded on eggplant cut so it grills on 3 sides and won't fall through the grates of the grill. Enjoy this recipe as is or cube and add to a pasta salad, sprinkle grated cheese over it while still hot.

Provided by Rita1652

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 eggplant, peeled and sliced lengthwise in half the half again Check photo
1 tablespoon fresh basil, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
1 teaspoon dried parsley
2 garlic cloves, minced
1/2 teaspoon sugar
1/4 teaspoon black pepper
salt

Steps:

  • Add the marinade ingredients into a bag tossing to combine. Add the 4 quarters of the eggplant and marinade for 1 hour at room temperature or overnight in the refrigerator.
  • Preheat grill to high. Place the wedges on the grates reserving the marinade.Grill on hot oiled grates lowering heat to medium.
  • Brown on all three sides. Marking each side. Will be ready when easy to remove from grate. For more tender move to indirect heat and grill till desired. About 10 minutes.
  • Pour the reserved marinade over the hot eggplant.

GRILLED BABY EGGPLANT WITH BALSAMIC GLAZE



Grilled Baby Eggplant with Balsamic Glaze image

Provided by Trisha Yearwood

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 12

6 baby eggplant
1/4 cup extra-virgin olive oil
1 tablespoon minced fresh rosemary
3 cloves garlic, minced
Salt and freshly ground black pepper to taste
1/2 cup olive oil
1/3 cup vegetable stock
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons country Dijon mustard
1 teaspoon freshly squeezed lemon juice
Salt and freshly ground black pepper to taste

Steps:

  • For the grilled baby eggplant: Preheat a grill or grill pan to medium high.
  • Cut off the stems from the baby eggplant and slice them in half lengthwise. Make a 1/2-inch-deep crosshatch pattern on the flesh side of each using a knife. Put them in a medium bowl.
  • In a small bowl, mix together the oil, rosemary and garlic. Pour the mixture over the eggplant, tossing to coat completely, and sprinkle generously with salt and pepper. Grill, flipping halfway through, until tender and dark, about 10 minutes.
  • For the glaze: Meanwhile, in a small saucepan, combine the oil, stock, balsamic vinegar, honey, mustard, lemon juice, salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Drizzle over the eggplant to serve.

GRILLED EGGPLANT WITH BALSAMIC VINEGAR RELISH



Grilled Eggplant with Balsamic Vinegar Relish image

Grilled eggplant topped with a fresh tomato, oregano, and balsamic relish. Can be served as a side dish to meat or fish, or as an appetizer with some crusty grilled bread! Serve warm or cold, but my preference is to serve it at room temperature.

Provided by Kim's Cooking Now

Time 55m

Yield 4

Number Of Ingredients 7

1 medium eggplant, sliced lengthwise into 1/4-inch-long strips
2 ¼ teaspoons salt, divided
4 tablespoons extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh oregano
⅛ teaspoon ground black pepper
½ cup diced tomato

Steps:

  • Place sliced eggplant in a colander in the sink. Sprinkle eggplant with 2 teaspoons salt. Let sit for 30 minutes to release any bitter juices. Rinse with cold water and dry on paper towels.
  • Heat a grill pan to high heat. Place 2 tablespoons olive oil in a small bowl. Brush eggplant lightly with olive oil and grill for 2 minutes, pressing down occasionally with a spatula. Turn each slice, without flipping, and continue grilling for 2 more minutes to form beautiful grill marks. Flip eggplant and repeat this process on the other side. Remove grilled eggplant to a serving platter.
  • Whisk together remaining 2 tablespoons olive oil, balsamic vinegar, oregano, remaining 1/4 teaspoon salt, and pepper in a small bowl. Add tomato and mix well. Pour over the grilled eggplant.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 10 g, Fat 13.9 g, Fiber 4.9 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 1313.9 mg, Sugar 4.9 g

GRILLED EGGPLANT



Grilled Eggplant image

Grilled eggplant with a little balsamic vinegar and herbs and olive oil. Get this tried and true 5-star recipe for grilled eggplant.

Provided by Diana Rattray

Categories     Side Dish     Dinner

Time 25m

Number Of Ingredients 5

1 large eggplant
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 cloves garlic (very finely minced)
1 pinch each thyme, basil, dill, and oregano (fresh or dried)

Steps:

  • Gather the ingredients.
  • Heat the grill to medium-high
  • When the grill is hot, slice eggplant about 1/2-inch thick.
  • In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture.
  • Place eggplant on the hot preheated grill.
  • Grill the eggplant for about 10 to 15 minutes, turning and basting occasionally.

Nutrition Facts : Calories 208 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 8 g, Protein 3 g, SaturatedFat 2 g, Sodium 5 mg, Sugar 11 g, Fat 11 g, ServingSize 1 eggplant (4 servings), UnsaturatedFat 0 g

GRILLED EGGPLANT



Grilled Eggplant image

Heard this grilled eggplant recipe on a health radio show years ago--very simple, and great the next day on sandwiches. Use good quality soy sauce. Serve hot, room temperature, or cold.

Provided by Frank040

Categories     Side Dish     Vegetables     Eggplant

Time 15m

Yield 2

Number Of Ingredients 4

1 large eggplant, peeled and cut into 1/2-inch slices
¼ cup soy sauce
¼ cup balsamic vinegar
¼ cup olive oil

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Mix soy sauce, balsamic vinegar, and olive oil together in a small bowl. Coat eggplant slices in sauce. Place on preheated grill, carefully, as they will flame up.
  • Cook each eggplant slice until deep brown, about 5 minutes per side.

Nutrition Facts : Calories 356.9 calories, Carbohydrate 26.5 g, Fat 27.7 g, Fiber 11.7 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 1818.9 mg, Sugar 12.9 g

GRILLED VEGETABLES WITH BALSAMIC VINEGAR



Grilled Vegetables with Balsamic Vinegar image

A simple recipe for vegetables that let's their quality and freshness shine through! A variety of other vegetables (cut at least 1/2-inch thick) can be used with this recipe such as: mushrooms, onions, squash, and red peppers.

Provided by Natasha

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 1h10m

Yield 8

Number Of Ingredients 8

½ cup olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
½ teaspoon salt
½ teaspoon ground black pepper
2 medium eggplants, cut into 1/2-inch slices
3 medium zucchinis, cut into 1/2-inch slices
2 medium green bell peppers, cut into 1/2-inch slices

Steps:

  • Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes.
  • Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess.
  • Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.

Nutrition Facts : Calories 141.9 calories, Carbohydrate 4.8 g, Fat 13.7 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 380.4 mg, Sugar 2.6 g

GRILLED EGGPLANT WITH BALSAMIC VINEGAR, FETA, AND GRILLED BAGUETTE



Grilled Eggplant with Balsamic Vinegar, Feta, and Grilled Baguette image

Though the flavors seem familiar together -- eggplant, feta, and fresh herb -- this deconstructed dish allows guests to graze, making each mouthful a new combination.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 9

2 1/2 pounds small eggplants, cut lengthwise into 1/4-inch-thick slices
Coarse salt and freshly ground pepper
1 cup extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 cup balsamic vinegar
Vegetable oil, for grill
1 baguette, halved lengthwise
6 ounces feta cheese
Fresh basil, torn, for sprinkling

Steps:

  • Sprinkle eggplant slices with 2 tablespoons salt, place in a colander, and let stand 30 minutes. Wipe off salt and moisture with paper towels.
  • Mix olive oil, thyme, 2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Reserve 1 tablespoon oil mixture. Place vinegar in a small saucepan over high heat. Cook until reduced by half, 8 to 10 minutes. Remove from heat, stir in reserved oil mixture, and let cool.
  • Preheat grill to medium; brush grill with vegetable oil. Brush eggplant slices generously with some remaining oil mixture. Grill eggplant, covered, until slightly charred and tender, about 4 minutes per side.
  • Increase grill temperature to high. Brush baguette with remaining oil mixture, and grill until toasted, about 3 minutes. Cut baguette into pieces in various sizes.
  • Place eggplant, baguette, and feta on a large platter. Drizzle eggplant and feta with some vinegar mixture, then sprinkle torn basil over top. Serve with remaining vinegar mixture.

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