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Easy Tangy Grilled Balsamic Eggplant Recipe Perfect for Summer BBQs

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A quick and flavorful grilled eggplant recipe with a tangy balsamic glaze, perfect for summer BBQs and weeknight dinners. This dish features tender, charred eggplant slices infused with a sweet and tangy marinade.

Ingredients

Scale
  • 2 medium globe eggplants (about 1.5 pounds / 700 g), sliced into ½-inch (1.3 cm) thick rounds
  • ⅓ cup (80 ml) balsamic vinegar
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon (15 ml) honey or maple syrup
  • 1 teaspoon (1 g) dried oregano
  • 1 teaspoon (5 g) salt (kosher or sea salt)
  • ½ teaspoon (1 g) freshly cracked black pepper
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Slice the eggplants into ½-inch thick rounds. If bitter, lightly salt and rest for 20 minutes, then pat dry.
  2. In a medium bowl, whisk together balsamic vinegar, olive oil, minced garlic, honey or maple syrup, dried oregano, salt, and black pepper until glossy.
  3. Place eggplant slices in a shallow dish and pour marinade over them. Coat each slice thoroughly and let sit for at least 20 minutes at room temperature or up to 1 hour in the fridge.
  4. Preheat grill or grill pan to medium-high heat (about 375°F/190°C).
  5. Grill eggplant slices for 4-5 minutes per side until tender with grill marks, turning carefully with tongs.
  6. Transfer grilled eggplant to a serving plate, drizzle with leftover marinade if fresh, and garnish with fresh basil leaves.
  7. Optional: Cover grilled slices loosely with foil for 5 minutes before serving for extra tenderness.

Notes

If eggplant is bitter, salt and rest slices before cooking to reduce bitterness and moisture. Use tongs instead of a fork to avoid breaking slices. For extra tenderness, cover grilled eggplant loosely with foil for 5 minutes before serving. Leftovers keep well refrigerated for up to 3 days and reheat best under a broiler or in a skillet.

Nutrition

Keywords: grilled eggplant, balsamic eggplant, summer BBQ, easy side dish, vegetarian, vegan, gluten-free

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