Grilled Baby Eggplant With Balsamic Glaze Recipes

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GRILLED EGGPLANT



Grilled Eggplant image

Grilled eggplant with a little balsamic vinegar and herbs and olive oil. Get this tried and true 5-star recipe for grilled eggplant.

Provided by Diana Rattray

Categories     Side Dish     Dinner

Time 25m

Number Of Ingredients 5

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)

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



Grilled Baby Eggplant image

Provided by Moira Hodgson

Categories     appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 6

8 baby eggplants
Coarse salt
1/3 cup extra-virgin olive oil
1/4 cup breadcrumbs
2 cloves garlic, minced
3 tablespoons fresh basil leaves, chopped

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



Grilled Balsamic Eggplant image

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

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

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



Grilled Baby Eggplants with Fresh Ricotta and Farm Stand Tomatoes image

Provided by Bobby Flay

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 pint cherry tomatoes, halved
1 garlic clove, smashed
2 sprigs fresh oregano, leaves removed and roughly chopped
1/4 cup chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
1 cup fresh whole-milk ricotta cheese
1 teaspoon finely grated lemon zest
4 baby eggplants, halved
1/4 cup canola oil

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



Grilled Vegetables with Balsamic Vinegar image

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

½ cup olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
½ teaspoon salt
½ teaspoon ground black pepper
2 medium eggplants, cut into 1/2-inch slices
3 medium zucchinis, cut into 1/2-inch slices
2 medium green bell peppers, cut into 1/2-inch slices

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

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  • Preheat a covered gas grill to high. Bring vinegar to a boil in a small saucepan over high heat. Boil rapidly until reduced to about 1/2 cup, about 12 minutes.
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