Grilled Sliced Eggplant (Sweet & Tangy)
Eggplant lovers will rave about this grilled sliced eggplant recipe with a sweet and tangy glaze. The beautiful bold colors make this an impressive side dish at any BBQ or picnic.
Servings (change as needed): 4 -5
Ingredients
- 1 medium eggplant
- oil spray (e.g. Pam)
Glaze (Note 1)
- 2 tablespoon olive oil or vegetable oil
- 2 tablespoon Ketchup
- 1 1/2 tablespoon Red Wine Vinegar (or white wine vinegar)
- 1 tablespoon Maple syrup (or honey)
- 1 teaspoon dried oregano (or thyme)
- pinch Each: garlic powder, kosher salt, black pepper
Instructions
- HEAT GRILL to medium-high heat (425-450F). Clean and oil the grates of your grill.
- MAKE GLAZE: Whisk all ingredients for glaze in small bowl or measuring cup. Note 1.
- PREPARE EGGPLANT FOR GRILLING: Cut off stem and bottom of eggplant (discard), then cut eggplant horizontally into 1/2 inch/1.27 cm slices. Tip: Don't slice the eggplant too thinly as it shrinks when cooked and may fall apart more easily. Place rounds on pan in single layer. Brush each eggplant round with glaze on side facing up (I use a pastry. brush). Spray well with oil to avoid sticking on grill.
- GRILL EGGPLANT: Place eggplant, glaze side down, on grill. Glaze the plain side facing up. Spray with oil. Close lid and grill for 3 minutes. For cross-hatched grill marks, do a quarter turn of each round and continue to grill for another minute. Turn eggplant over. Close lid and grill the other side for 3-4 minutes. (Note 2 - to broil)
- SERVE: hot or at room temperature. If you have a bit of glaze left over, brush top side of eggplant again. (This is optional).
Notes
- Shortcut for Glaze: You can substitute the homemade glaze with Catalina or French dressing for a super quick shortcut.
- To broil (instead of grilling): You can broil the eggplant for 3-4 minutes on each side on a pan lined with foil and sprayed with oil (for easy cleanup).
- Variations: Try zucchini or Japanese eggplant instead (sliced lengthwise) instead of the eggplant. Use a pinch of red chili flakes or garlic chili sauce for heat.
- Make Ahead: The grilled eggplant can sit on the counter for hours and be served at room temperature. It can be warmed in the oven (or for a few seconds in the microwave) before serving. Store leftovers in an airtight container in the fridge for up to 4 days. May be frozen - flash freeze on a pan in a single layer for 30 minutes, then transfer to a ziploc or container and freeze for 1-2 months.
Calories: 116kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 226mg | Potassium: 300mg | Fiber: 4g | Sugar: 9g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg