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Grilled Balsamic Eggplant

I love all the colors showing up at farmers markets now. Red tomatoes, blackberries, green beans -- they get my creative kitchen juices flowing. One of my favorite colors at the farmers market is purple. Eggplant purple. These heat-loving veggies are full of nutrients and are incredibly filling. I like to use them as a side for my summer meals instead of pasta and bread. With a large side of eggplant, no one will go away from a summer cookout hungry. Of course, if you want folks to eat the eggplant, it has to be appetizing.

This grilled eggplant recipe can be prepared on a stovetop grill pan or, to avoid heating up the kitchen during the hot summer months, outside on a gas or charcoal grill. The dense texture of eggplant stands up well against the heat of a grill while the porous inside flesh absorbs marinade beautifully. Prep and cook time is minimal, making this one of my favorite summer staples. Grilled balsamic eggplant pairs well with meat, fish or pasta.

Grilled Balsamic Eggplant


1 medium eggplant
1 tablespoon fresh basil
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon dry oregano
1 teaspoon fresh cilantro or parsley
2 garlic cloves- minced
½ teaspoon honey
salt and pepper to taste


  1. Slice the eggplant into long, thin slices, about ¼ inch thick. 
  2. Place the eggplant in a gallon zipper bag and add all the other ingredients except salt and pepper.
  3. Combine ingredients well and allow the eggplant to marinate for 1 hour at room temperature.
  4. Remove the eggplant from the bag, preserving the rest of the marinade.
  5. Pre-heat the grill and place the eggplant on the hot grate to get the best grill marks. Cook about 3 minutes on each side.
  6. Top with remaining marinade and sprinkle with salt and pepper. Serve immediately.


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The Restoration Garden by Tiffany Selvey is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
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