Best 5 Grilled Eggplant With Sherry Vinegar Drizzle Recipes
Grilled eggplant is an easy and delicious dish that can be served as an appetizer or main course. The smoky flavor of the eggplant pairs perfectly with the tangy sherry vinegar drizzle. This dish is also very versatile and can be customized to your liking. For example, you can add different herbs or spices to the eggplant marinade, or you can use a different type of vinegar in the drizzle. No matter how you choose to make it, grilled eggplant with sherry vinegar drizzle is sure to be a hit.
Check out the recipes below so you can choose the best recipe for yourself!
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
SPICY GRILLED EGGPLANT
This side goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Brush eggplant slices with oil. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand 5 minutes. , Grill eggplant, covered, over medium heat or broil 4 in. from heat until tender, 4-5 minutes per side.
Nutrition Facts : Calories 88 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
GRILLED EGGPLANT WITH BALSAMIC VINEGAR RELISH
Grilled eggplant topped with a fresh tomato, oregano, and balsamic relish. Can be served as a side dish to meat or fish, or as an appetizer with some crusty grilled bread! Serve warm or cold, but my preference is to serve it at room temperature.
Provided by Kim's Cooking Now
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Place sliced eggplant in a colander in the sink. Sprinkle eggplant with 2 teaspoons salt. Let sit for 30 minutes to release any bitter juices. Rinse with cold water and dry on paper towels.
- Heat a grill pan to high heat. Place 2 tablespoons olive oil in a small bowl. Brush eggplant lightly with olive oil and grill for 2 minutes, pressing down occasionally with a spatula. Turn each slice, without flipping, and continue grilling for 2 more minutes to form beautiful grill marks. Flip eggplant and repeat this process on the other side. Remove grilled eggplant to a serving platter.
- Whisk together remaining 2 tablespoons olive oil, balsamic vinegar, oregano, remaining 1/4 teaspoon salt, and pepper in a small bowl. Add tomato and mix well. Pour over the grilled eggplant.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 10 g, Fat 13.9 g, Fiber 4.9 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 1313.9 mg, Sugar 4.9 g
SWEET SHERRY-VINEGAR GLAZE
Use this simple sauce to gussy up grilled salmon or spoon it over vanilla ice cream with strawberries.
Provided by Martha Stewart
Yield Makes 1/2 cup
Number Of Ingredients 3
Steps:
- Whisk together sugar and vinegar in a small pot. Bring to a boil and cook until reduced and syrupy, about 5 minutes (you should have 1/2 cup). Stir in 1 teaspoon water.
GRILLED EGGPLANT WITH BALSAMIC VINEGAR, FETA, AND GRILLED BAGUETTE
Though the flavors seem familiar together -- eggplant, feta, and fresh herb -- this deconstructed dish allows guests to graze, making each mouthful a new combination.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 9
Steps:
- Sprinkle eggplant slices with 2 tablespoons salt, place in a colander, and let stand 30 minutes. Wipe off salt and moisture with paper towels.
- Mix olive oil, thyme, 2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Reserve 1 tablespoon oil mixture. Place vinegar in a small saucepan over high heat. Cook until reduced by half, 8 to 10 minutes. Remove from heat, stir in reserved oil mixture, and let cool.
- Preheat grill to medium; brush grill with vegetable oil. Brush eggplant slices generously with some remaining oil mixture. Grill eggplant, covered, until slightly charred and tender, about 4 minutes per side.
- Increase grill temperature to high. Brush baguette with remaining oil mixture, and grill until toasted, about 3 minutes. Cut baguette into pieces in various sizes.
- Place eggplant, baguette, and feta on a large platter. Drizzle eggplant and feta with some vinegar mixture, then sprinkle torn basil over top. Serve with remaining vinegar mixture.
Tips:
- Choose the right eggplant: Look for firm, glossy eggplants with smooth skin. Avoid any with blemishes or wrinkles.
- Slice the eggplant evenly: This will help them cook evenly. If the slices are too thick, they will take longer to cook and may burn on the outside before the inside is cooked through.
- Grill the eggplant over medium heat: This will help prevent them from burning. If the heat is too high, the outsides of the eggplant will burn before the insides are cooked through.
- Brush the eggplant with olive oil: This will help them to brown and prevent them from sticking to the grill.
- Season the eggplant with salt and pepper: This will help to enhance their flavor.
- Drizzle the eggplant with sherry vinegar: This will add a tangy, flavorful note to the eggplant.
- Serve the eggplant immediately: This is when they are at their best. You can garnish them with fresh herbs, such as basil or parsley, if desired.
Conclusion:
Grilled eggplant with sherry vinegar drizzle is a delicious, healthy, and easy-to-make dish. It is perfect for a summer cookout or a light and flavorful meal. The eggplant is grilled until tender and slightly charred, and then drizzled with a tangy sherry vinegar dressing. This dish can be served as an appetizer, a side dish, or a main course. It is also a great way to use up leftover eggplant. So next time you are looking for a new and exciting way to cook eggplant, give this recipe a try. You won't be disappointed!
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