| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 323 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 6 g |
| Sugar | 14 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 571 mg |
| Serving Size | 1 of 6 servings |
| Calories | 323 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 6 g |
| Sugar | 14 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 571 mg |
Reviews
I made this with the common larger eggplant sliced and cooked on my grill. Great combination with the vinegary sweet glaze and rosemary seasoned eggplant. I wouldn’t change a thing other than to perhaps make half the glaze – it was more than enough for one large eggplant made into 10 slices.
Flavor galore! I followed the recipe except for the EVOO to sauté the eggplants—reduced the amount from 1/2C to 1/4C, and used an EVOO spray on the pan (don’t have a grill, so I cooked the eggplants in a skillet). End result was enthusiastically received. Will use this recipe again. Thanks, Trisha!
I tried this recipe along with cooking eggplant for the first time. Absolutely delicious and easy to make! Thanks Trisha!
So yummy