Balsamic Grilled Eggplant

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Grilled Eggplant

A mixture of olive oil, balsamic vinegar and garlic makes for a very flavorful grilled eggplant. Instead of grilling, you can also bake 10 minutes per side in a 450-degree F oven. This grilled eggplant is the perfect side dish to grilled meat dishes.

Balsamic Grilled Eggplant
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Sides, Vegan, Primal/Paleo, Low-Carb, Gluten-Free
Yield: 2 servings
Ingredients
  • 1 large eggplant, unpeeled (about 1 lb.)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
Instructions
  1. Preheat grill, or a grill pan, over medium-high heat. I used my George Foreman Grill.
  2. Trim eggplant edges and slice crosswise into ½-inch-thick rounds. You should get 6 rounds out of a large eggplant.
  3. In a small bowl, whisk together the olive oil, vinegar, garlic powder, salt and pepper. Brush the eggplant rounds with the mixture, on both sides. Set aside any remaining sauce.
  4. Grill eggplant slices about 5 minutes on each side (5 minutes total in a George Foreman grill), or until well-browned and fork-tender.
Nutrition Per Serving
Calories: 120; Fat: 7g; Carbohydrates: 17g; Sugar: 8g; Sodium: 290mg; Fiber: 8g; Protein: 0g
 

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