Balsamic Eggplant

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

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Course: Side Dish

Cuisine: French, Italian

Keyword: Herbs, Vegetables, Vegetarian

Cook Time: 40 minutes minutes

Total Time: 4 hours hours 40 minutes minutes

Servings: 4 people

Calories: 427kcal

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Ingredients

 

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• 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

Calories: 427kcal | Carbohydrates: 40g | Protein: 0.3g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Sodium: 6mg | Potassium: 66mg | Fiber: 0.1g | Sugar: 39g