Best 5 Grilled Baby Eggplant With Balsamic Glaze Recipes
Grilled baby eggplant is a delectable dish that combines the smoky flavor of grilled eggplant with the tangy sweetness of balsamic glaze. This vegetarian dish is a perfect addition to any summer barbecue or potluck, and it can also be enjoyed as a light and healthy meal on its own. The tender eggplant slices are grilled until they are slightly charred and then drizzled with a balsamic glaze made from balsamic vinegar, honey, and fresh herbs. The result is a dish that is both flavorful and visually appealing.
Here are our top 5 tried and tested recipes!
GRILLED EGGPLANT
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 BABY EGGPLANT
Steps:
- Slice off the green tops and cut the eggplants in half. Score in a criss-cross pattern using a knife. Salt and leave the eggplants for one hour. Pat dry.
- Preheat oven to 375 degrees.
- Sprinkle the eggplant with garlic and breadcrumbs. Place the eggplants in an oiled baking tin. Trickle on the olive oil. Season with salt and pepper.
- Bake the eggplants for 20 to 30 minutes or until they are soft and golden. Sprinkle with basil and serve at room temperature.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 19 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 915 milligrams, Sugar 13 grams
GRILLED BALSAMIC EGGPLANT
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
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 EGGPLANTS WITH FRESH RICOTTA AND FARM STAND TOMATOES
Steps:
- Combine the tomatoes, garlic, oregano, and parsley in a large bowl and season with salt and pepper. Let sit at room temperature while you prepare the eggplant or for up to 2 hours.
- Combine the ricotta and lemon zest in a small bowl and season with salt and pepper. Cover and refrigerate while you prepare the eggplant or for up to 2 hours.
- Heat a grill to high or a grill pan over high heat.
- Brush the eggplant on both sides with the canola oil and season with salt and pepper. Grill the eggplant, cut-side down, until golden brown and caramelized, about 4 minutes. Flip the eggplant and grill until the bottom is golden brown and the eggplant is tender, about 3 minutes more.
- Transfer the eggplant to a platter, cut-side up, and top each half with a large dollop of the ricotta. Spoon the tomatoes over the top and serve.
GRILLED VEGETABLES WITH BALSAMIC VINEGAR
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
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
Tips:
- Choose small, tender baby eggplants for the best flavor and texture.
- Slice the eggplants into 1/2-inch thick rounds to ensure even cooking.
- Drizzle the eggplants with olive oil and season them with salt and pepper before grilling to enhance their flavor.
- Grill the eggplants over medium heat for about 5 minutes per side, or until they are tender and slightly charred.
- Make the balsamic glaze while the eggplants are grilling by simmering balsamic vinegar, honey, and Dijon mustard in a saucepan until it thickens.
- Brush the balsamic glaze over the grilled eggplants and serve them immediately.
Conclusion:
Grilled baby eggplants with balsamic glaze are a delicious and easy-to-make appetizer or side dish. The eggplants are tender and slightly smoky, while the balsamic glaze adds a sweet and tangy flavor. This dish is perfect for summer gatherings and can be served with a variety of dipping sauces, such as tzatziki sauce or hummus.
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