Grilled eggplant is a versatile and flavorful dish that can serve as a light entrée, a side dish, or an appetizer. Its tender, smoky texture pairs beautifully with a sweet and tangy balsamic glaze, making it a standout option for summer barbecues or weeknight dinners. Not only is it simple to prepare, but it’s also a healthy, vegetarian-friendly option packed with fiber and antioxidants.
Below is a step-by-step guide to making this delightful dish.
Ingredients:
2 medium eggplants, sliced into ½ inch thick rounds
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
½ cup balsamic vinegar
1 tablespoon honey or maple syrup
1 tablespoon fresh lemon juice
2 cloves garlic, minced
Fresh basil or parsley for garnish (optional)
Instructions:
1. Prepare the Eggplant:
Slice the eggplants into ½ inch thick rounds. If your eggplant has a slightly bitter flavor, you can sprinkle the slices with salt and let them sit for 20-30 minutes. This process helps draw out moisture and reduce bitterness. After resting, pat the slices dry with a paper towel.
2. Season and Grill the Eggplant:
Preheat your grill to medium-high heat.
Brush both sides of the eggplant slices with olive oil, then sprinkle with salt and freshly ground black pepper.
Place the eggplant slices directly on the grill grates and cook for about 4-5 minutes per side, or until the eggplant is tender and has developed nice grill marks. Once done, remove the eggplant from the grill and set it aside.
3. Prepare the Balsamic Glaze:
While the eggplant is grilling, pour the balsamic vinegar into a small saucepan over medium heat.
Add the honey (or maple syrup for a vegan option), minced garlic, and lemon juice.
Stir the mixture and bring it to a gentle simmer. Let it cook for about 10-15 minutes, or until the mixture has reduced by half and has a syrupy consistency. Be careful not to let it burn.
Once thickened, remove the glaze from the heat and allow it to cool slightly.
4. Drizzle and Serve:
Arrange the grilled eggplant slices on a serving platter.
Drizzle the balsamic glaze generously over the eggplant.
Garnish with freshly chopped basil or parsley for an added burst of flavor and color.
Serve warm as a side dish or a main course.
Tips:
Optional Toppings: You can top the grilled eggplant with crumbled feta, goat cheese, or toasted pine nuts for an added layer of flavor and texture.
Make it a Complete Meal: Pair the grilled eggplant with a fresh salad or quinoa to turn it into a satisfying meal.
Storage: Leftover grilled eggplant can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or enjoy cold in a sandwich or salad.
Why You’ll Love This Dish:
This grilled eggplant with balsamic glaze is a winning combination of smoky, sweet, and tangy flavors. The eggplant’s soft texture absorbs the balsamic glaze, making every bite bursting with rich flavor. It’s perfect for anyone looking for a nutritious and delicious vegetarian option that’s easy to make. Whether you're a fan of eggplant or new to cooking with it, this recipe is sure to impress!
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