Grilled Baby Eggplant With Balsamic Glaze Recipes

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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 JAPANESE EGGPLANT



Grilled Japanese Eggplant image

Provided by Bobby Flay

Categories     side-dish

Yield 4 servings (2 pieces per serving)

Number Of Ingredients 7

4 Japanese eggplant, halved lengthwise
1/4 cup soy sauce
1/4 cup dry sherry
2 tablespoons toasted sesame oil
3 cloves garlic finely minced
Salt and freshly ground pepper
2 tablespoons sesame seeds, toasted lightly

Steps:

  • Place eggplant in a large shallow baking dish. Mix together the soy sauce, sherry, sesame oil, and garlic in a small bowl. Pour the marinade over the eggplant and let marinate at room temperature for 1 hour. Preheat grill. Season the eggplant with salt and pepper to taste and grill on each side for 3 minutes, basting occasionally with the remaining marinade. Serve topped with the toasted sesame seeds.

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.

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  • Preheat a covered gas grill to high. Bring vinegar to a boil in a small saucepan over high heat. Boil rapidly until reduced to about 1/2 cup, about 12 minutes.
  • Cut baby eggplants in half lengthwise, leaving stems attached. Use a small knife to score flesh in a crisscross pattern.
  • When sauce has reduced, remove from heat and stir in honey and olive oil. Brush the flesh side of each eggplant half liberally with glaze and season generously with salt and pepper. (If using larger eggplants, brush and season both sides of slices.)
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