Balsamic Eggplant is an amazing flavoursome vegetarian dish. I first tried this at a friends house and was hooked. The marinade transforms a delicious vegetable into a magnificent vegetable. This is then grilled so no fat is involved to dilute the flavour. Serve as a side dish.

Balsamic Eggplant

Eggplant grilled after marinating in superb sauce. A truly brilliant vegetarian dish.

5 from 20 votes

Print Pinterest Add to Collection

Course: Side Dish

Cuisine: French, Italian

Keyword: Herbs, Vegetables, Vegetarian

Cook Time: 40

Total Time: 4 40

Servings: people

Calories: 427kcal

Ingredients

1 large eggplant 5 mm slices
1 cup balsamic vinegar
1/2 cup olive oil
1/2 cup sugar
1 tbsp parsley chop
1 tbsp chives chop
1 clove garlic diced
Salt

Instructions

Sprinkle the eggplant slices with salt and drain in a colander for 30 minutes.
1 large eggplant, Salt
Rinse and pat dry.
Combine the remaining ingredients in a large non-reactive bowl and add the eggplant slices, tossing to coat well.
1 cup balsamic vinegar, 1/2 cup olive oil, 1/2 cup sugar, 1 tbsp parsley, 1 tbsp chives, 1 clove garlic
Marinate refrigerated for 4 hours or overnight.
Grill over moderate heat for 5 minutes on each side.

Nutrition

Balsamic Eggplant