Grilled Balsamic Eggplant Recipes

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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



Grilled Eggplant with Balsamic Vinegar Relish image

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

1 medium eggplant, sliced lengthwise into 1/4-inch-long strips
2 ¼ teaspoons salt, divided
4 tablespoons extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh oregano
⅛ teaspoon ground black pepper
½ cup diced tomato

GRILLED EGGPLANT ROULADE WITH BALSAMIC GLAZE

Provided by Aaron McCargo Jr.

Time 40m

Yield 4 servings

Number Of Ingredients 12



Grilled Eggplant Roulade with Balsamic Glaze image

Steps:

  • Preheat the grill to medium-high heat.
  • Add the balsamic to a small saucepan over medium heat and bring to a simmer. Reduce until thickened and syrupy. Set aside.
  • Toast the pine nuts in a dry saute pan over medium heat for 4 to 5 minutes. Set aside.
  • Drizzle the eggplant slices with olive oil and season with salt and pepper, to taste. Arrange them on the hot grill. Cook until nicely charred, about 1 to 2 minutes on each side. Remove them to a sheet tray lined with parchment.
  • Combine toasted pine nuts, goat cheese, heavy cream, salt, pepper and parsley in a medium bowl. Mix well with a wooden spoon, until everything is incorporated evenly. Put 2 to 3 tablespoons of the cheese mixture on the edge of each eggplant slice. Roll the eggplant slices around the cheese. Put the finished roulades back on the grill that has been turned to low. Grill until the cheese begins to melt and the eggplant is warmed through, being careful not to burn the eggplant, about 3 to 4 minutes. Remove the roulades from the grill to a serving platter.
  • Top each eggplant roulade with a roasted red pepper strip. Garnish with chiffonade of arugula, a drizzle of olive oil and the balsamic reduction.

1 1/2 cups balsamic vinegar
1/2 cup pine nuts
2 eggplants, cut lengthwise into 1/4-inch slices
3 tablespoons olive oil
Salt and freshly ground black pepper
8 ounces goat cheese
2 tablespoons heavy cream
1 tablespoon coarse sea salt
1 tablespoon cracked black pepper
2 tablespoons freshly chopped parsley leaves
1/4 cup thin strips roasted red peppers
1 cup chiffonade arugula

GRILLED BABY EGGPLANT WITH BALSAMIC GLAZE

Provided by Trisha Yearwood

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 12



Grilled Baby Eggplant with Balsamic Glaze image

Steps:

  • For the grilled baby eggplant: Preheat a grill or grill pan to medium high.
  • Cut off the stems from the baby eggplant and slice them in half lengthwise. Make a 1/2-inch-deep crosshatch pattern on the flesh side of each using a knife. Put them in a medium bowl.
  • In a small bowl, mix together the oil, rosemary and garlic. Pour the mixture over the eggplant, tossing to coat completely, and sprinkle generously with salt and pepper. Grill, flipping halfway through, until tender and dark, about 10 minutes.
  • For the glaze: Meanwhile, in a small saucepan, combine the oil, stock, balsamic vinegar, honey, mustard, lemon juice, salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Drizzle over the eggplant to serve.

6 baby eggplant
1/4 cup extra-virgin olive oil
1 tablespoon minced fresh rosemary
3 cloves garlic, minced
Salt and freshly ground black pepper to taste
1/2 cup olive oil
1/3 cup vegetable stock
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons country Dijon mustard
1 teaspoon freshly squeezed lemon juice
Salt and freshly ground black pepper to taste

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



Grilled Balsamic Eggplant image

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.

1 eggplant, peeled and sliced lengthwise in half the half again Check photo
1 tablespoon fresh basil, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
1 teaspoon dried parsley
2 garlic cloves, minced
1/2 teaspoon sugar
1/4 teaspoon black pepper
salt

GRILLED EGGPLANT AND BAGUETTE WITH BALSAMIC VINEGAR & FETA

This recipe is from Vegetarian Times. You may also purchase balsamic reduction at the store instead of reducing it yourself. If you've never grilled bread before, definitely give this a try. It's fabulous and really complements the creamy eggplant well. I served this with fresh strawberries and some good olives on the side.

Provided by Eat Your Vegetables

Categories     Cheese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10



Grilled Eggplant and Baguette With Balsamic Vinegar & Feta image

Steps:

  • Sprinkle eggplant slices with 2 t salt, place in colander and let stand 30 minutes. Wipe off salt and moisture with paper towels.
  • Mix olive oil, thyme, 2 t salt and 1/2 t pepper in a medium bowl. Reserve 1 T oil mixture.
  • Place vinegar in a small saucepan over high heat. Cook until reduced by half, 8-10 minutes. Remove from heat, stir in reserved 1 T oil mixture & let cool.
  • Preheat grill to medium; brush grill with vegetable oil.
  • Brush eggplant slices generously with oil mixture, leaving enough to grill the bread. 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 with feta, then sprinkle torn basil over top. Serve with remaining vinegar mixture.

Nutrition Facts : Calories 487.8, Fat 33.8, SaturatedFat 7.5, Cholesterol 20.1, Sodium 600.2, Carbohydrate 38.5, Fiber 6.5, Sugar 4.4, Protein 9.6

2 1/2 lbs small eggplants, cut lengthwise into 1/4-inch slices
coarse salt
fresh ground black pepper
1 cup extra virgin olive oil
2 teaspoons fresh thyme, chopped
1 cup balsamic vinegar
vegetable oil, for grill
1 baguette, halved lengthwise
6 ounces feta cheese
fresh basil, torn

GRILLED EGGPLANT ROULADE WITH BALSAMIC GLAZE

Make and share this Grilled Eggplant Roulade With Balsamic Glaze recipe from Food.com.

Provided by Sharon123

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12



Grilled Eggplant Roulade With Balsamic Glaze image

Steps:

  • Preheat the grill to medium high heat.
  • Add the balsamic vinegar to a small saucepan over medium heat and bring to a simmer. Reduce until thickened and syrupy. Set aside.
  • Toast the pine nuts in a dry saute pan over medium heat for 4 to 5 minutes. Set aside.
  • Drizzle the eggplant slices with olive oil and season with salt and pepper, to taste. Arrange them on the hot grill. Cook until nicely charred, about 1 to 2 minutes on each side. Remove them to a sheet tray lined with parchment.
  • Combine toasted pine nuts, goat cheese, heavy cream, salt, pepper and parsley in a medium bowl. Mix well with a wooden spoon, until everything is incorporated evenly. Put 2 to 3 tablespoons of the cheese mixture on the edge of each eggplant slice. Roll the eggplant slices around the cheese. Put the finished roulades back on the grill that has been turned to low. Grill until the cheese begins to melt and the eggplant is warmed through, being careful not to burn the eggplant, about 3-4 minutes. Remove the roulades from the grill to a serving platter.
  • Top each eggplant roulade with a roasted red pepper strip. Garnish with chiffonade of arugula(or spinach or curly endive), a drizzle of olive oil and the balsamic reduction. Enjoy!

1 1/2 cups balsamic vinegar
1/2 cup pine nuts
2 eggplants, cut lengthwise into 1/4-inch slices
3 tablespoons olive oil
salt & freshly ground black pepper
8 ounces goat cheese
2 tablespoons heavy cream
1 -2 teaspoon coarse sea salt (or to taste)
1 -2 teaspoon fresh ground black pepper
2 tablespoons freshly chopped fresh parsley leaves
1/4 cup thin strips roasted red pepper
1 cup chiffonade arugula (or spinach or curly endive)

BALSAMIC MARINATED GRILLED EGGPLANT (AUBERGINE)

Great for outdoor grilling. This is a different tasting grilled eggplant. A vegetarian delight! Prep time is marinating 24 hours.

Provided by Miss Annie

Categories     Lunch/Snacks

Time P1DT10m

Yield 2-3 serving(s)

Number Of Ingredients 8



Balsamic Marinated Grilled Eggplant (Aubergine) image

Steps:

  • Combine the first 6 ingredients and pour over the eggplant.
  • Marinate overnight (or at least four (4) hours).
  • Cook on a pre-heated grill over medium heat for about 5 minutes each side.
  • The eggplant will get dark brown and lightly crisp on the outside, and soft in the center.

1 cup balsamic vinegar
1/2 cup sugar
1/4 cup parsley
1/4 cup chives, chopped-together with parsley
1 tablespoon salt
1 teaspoon ground black pepper
1/2 cup light olive oil
1 large eggplant, skinned and sliced into 1/4 inch lengthwise slices

GRILLED EGGPLANT, BALSAMIC GLAZED PORTABELLA MUSHROOM SANDWICHES

Make and share this Grilled Eggplant, Balsamic Glazed Portabella Mushroom Sandwiches recipe from Food.com.

Provided by Thymestudio

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15



Grilled Eggplant, Balsamic Glazed Portabella Mushroom Sandwiches image

Steps:

  • Whisk mayonnaise, mustard, 2 tsp rosemary and garlic in small bowl to blend, set aside.
  • Soak eggplant slices in lightly salted water for about 15 minutes Rinse and pat dry. Brush both sides with olive oil and lightly salt and pepper.
  • Spray grill rack and prepare at medium heat. Brush mushrooms with olive oil. Sprinkle stem side with minced fresh rosemary, thyme and parsley evenly divided between the mushroom caps, top with pat of butter salt and pepper and 2 tsp balsamic vinegar per mushroom. Grill mushrooms until tender (about 10 - 12 mins, do not turn!) Lay slices of eggplant on grill and cook about 8 - 10 mins until tender, turning a couple of times.
  • Spread Mayo mixture on toasted buns. Place lettuce, eggplant and mushroom on bun bottoms, cover with tops, serve immediately and enjoy!

1/2 cup mayonnaise
2 teaspoons Dijon mustard
6 teaspoons fresh rosemary, minced
2 teaspoons fresh thyme, minced
2 teaspoons fresh Italian parsley, minced
2 garlic cloves, minced
4 large portabella mushrooms, trimmed
2 tablespoons olive oil
4 tablespoons unsalted butter
salt and pepper
8 teaspoons balsamic vinegar
1 small eggplant, sliced 1/4 thick slices
2 tablespoons olive oil
4 whole wheat hamburger buns, toasted
4 leaves lettuce

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