Balsamic Marinated Grilled Eggplant Aubergine
Infused with the bold tang of balsamic vinegar and the aromatic blend of garlic, olive oil, and fresh parsley, this Balsamic Marinated Grilled Eggplant Aubergine recipe is a summer grilling essential. Perfectly tender with irresistible smoky grill marks, these eggplant slices are marinated to perfection, ensuring every bite is packed with flavor. Quick and easy to prepare, this healthy vegetarian dish is an excellent side or a show-stopping addition to wraps, salads, or grain bowls. With optional red chili flakes for a touch of heat, it’s customizable and sure to please a crowd. Whether you’re hosting a barbecue or looking for a light weeknight favorite, this recipe guarantees a deliciously charred and savory experience.
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Recipe Information
Ingredients
- 2 medium-sized Eggplant (aubergine)
- 4 tablespoons Balsamic vinegar
- 3 tablespoons Olive oil
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional)
Instructions
Wash the eggplants and trim off the tops and bottoms. Slice them into 1/2-inch (1 cm) thick rounds.
Lay the eggplant slices on a large tray or cutting board. Sprinkle both sides lightly with salt and let them sit for 15-20 minutes to draw out any bitterness. Rinse the slices with water and pat them dry with paper towels.
In a medium mixing bowl, prepare the marinade by whisking together balsamic vinegar, olive oil, minced garlic, chopped parsley, salt, black pepper, and optional red chili flakes.
Place the eggplant slices in a shallow dish or resealable plastic bag. Pour the marinade over the slices, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes (up to 2 hours for stronger flavor).
Preheat a grill or grill pan to medium-high heat. Lightly brush the grill grates with oil to prevent sticking.
Remove the eggplant slices from the marinade and shake off any excess liquid. Reserve the remaining marinade for basting.
Grill the eggplant slices for 3-4 minutes per side or until tender and grill marks appear, basting occasionally with the reserved marinade for extra flavor.
Transfer the grilled eggplant to a serving plate and garnish with additional fresh parsley, if desired. Serve warm as a side dish or as part of a main meal.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2395 mg | 104% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 30.9 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1623 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
