Grilled Eggplant Recipe With Balsamic Glaze

Name: Grilled Eggplant
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 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)

Prep: 10 mins

Cook: 15 mins

Total: 25 mins

Servings: 4 servings

Yield: 1 eggplant

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Nutrition Facts (per serving)
208	Calories
11g	Fat
29g	Carbs
3g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	208
% Daily Value*
Total Fat 11g	14%
Saturated Fat 2g	8%
Cholesterol 0mg	0%
Sodium 5mg	0%
Total Carbohydrate 29g	11%
Dietary Fiber 8g	28%
Total Sugars 11g
Protein 3g
Vitamin C 5mg	23%
Calcium 24mg	2%
Iron 1mg	5%
Potassium 399mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're a grilling enthusiast when it's warm or have an indoor grill, you'll know that there is no better side dish to all sorts of meals than grilled vegetables. Easy, quick, and very versatile, grilled vegetables pair well with varied main dishes, from eggs to meats, pasta, or BBQ. Our easy recipe for grilled eggplant makes a delicious hot side dish that can be a side to meats, vegan proteins, or the stuffing for vegetarian sandwiches, wraps, or lasagnas. A simple glaze of olive oil, balsamic vinegar, and herbs gives the eggplant a subtle caramelized flavor that is wonderful when grilled, as the charred parts of the eggplant slices boldly carry these flavors onto your plate. Ready in less than 30 minutes, this is a great side dish to any meal you're planning and keeps well in the fridge when drizzled with some olive oil to prevent it from drying up.

Eggplant is a nutritional powerhouse. Low in calories and rich in antioxidants and vitamins, eggplants are often overlooked by home cooks who feel that cooking them might be very difficult. The truth is that cooking eggplant isn't harder than cooking a zucchini, as it's beautiful when roasted, grilled, sauteed, or stewed. One large eggplant—close to 550 grams in weight—like the one you'd be using for our recipe has barely 137 calories, but 16 grams of fiber, and just 32 grams of carbohydrates total. Eggplants come in many varieties and you can use any type you want for this recipe, but it makes for an easier preparation to buy a large globe eggplant. That said, many other delicious varieties can also be used, like Rosa Bianca, white, or Japanese. When buying eggplants, choose the fruits that have smooth and shiny skin, without blemishes or dark spots, and that feel heavy for their size.

This easy grilled eggplant makes a delicious salad when paired with fresh mozzarella di buffalla, tomatoes, and basil, and is also a great sandwich filling alongside strong cheeses and herbs. For a vegan and vegetarian antipasto, slice the grilled eggplants and drizzle with olive oil, serving them alongside roasted peppers, olives of any variety, grilled zucchinis and tomatoes, and a loaf of fresh bread.