Best 7 Grilled Baby Eggplant With Balsamic Glaze Recipes

BALSAMIC GRILLED EGGPLANT

Steps:

• Preheat a grill or a grill pan, over medium-high heat. I like to use a dual-contact electric grill when making this recipe.
• Trim the eggplant edges and slice crosswise into 1/2-inch-thick rounds. You should get about 12 rounds out of a large eggplant.
• In a small bowl, whisk together the olive oil, vinegar, salt, pepper and garlic powder. Brush the eggplant rounds with the mixture, on both sides. Set aside any remaining sauce.
• Grill the eggplant slices until golden brown and fork-tender, about 5 minutes on each side. In my dual-contact electric grill, I grill 5 minutes on one side, then 2 minutes on the second side.
• Brush the eggplant slices with the remaining marinade and serve.

GRILLED EGGPLANT

Steps:

• Gather the ingredients.
• Heat the grill to medium-high
• When the grill is hot, slice eggplant about 1/2-inch thick.
• In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture.
• Place eggplant on the hot preheated grill.
• Grill the eggplant for about 10 to 15 minutes, turning and basting occasionally.

GRILLED BALSAMIC EGGPLANT

Steps:

• Add the marinade ingredients into a bag tossing to combine. Add the 4 quarters of the eggplant and marinade for 1 hour at room temperature or overnight in the refrigerator.
• Preheat grill to high. Place the wedges on the grates reserving the marinade.Grill on hot oiled grates lowering heat to medium.
• Brown on all three sides. Marking each side. Will be ready when easy to remove from grate. For more tender move to indirect heat and grill till desired. About 10 minutes.
• Pour the reserved marinade over the hot eggplant.

GRILLED EGGPLANT WITH BALSAMIC VINEGAR RELISH

Steps:

• Place sliced eggplant in a colander in the sink. Sprinkle eggplant with 2 teaspoons salt. Let sit for 30 minutes to release any bitter juices. Rinse with cold water and dry on paper towels.
• Heat a grill pan to high heat. Place 2 tablespoons olive oil in a small bowl. Brush eggplant lightly with olive oil and grill for 2 minutes, pressing down occasionally with a spatula. Turn each slice, without flipping, and continue grilling for 2 more minutes to form beautiful grill marks. Flip eggplant and repeat this process on the other side. Remove grilled eggplant to a serving platter.
• Whisk together remaining 2 tablespoons olive oil, balsamic vinegar, oregano, remaining 1/4 teaspoon salt, and pepper in a small bowl. Add tomato and mix well. Pour over the grilled eggplant.

EGGPLANT PARMESAN WITH BALSAMIC GLAZE

Steps:

• For the balsamic glaze: Put the vinegar in a small nonreactive saucepan over high heat and cook until reduced to 1/2 cup, 12 to 15 minutes. Stir in the honey and season with salt and pepper. Transfer to a small bowl and let cool to room temperature.
• For the roasted red pepper tomato sauce: Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red chile flakes and cook for 1 minute.
• Add the tomatoes and their juices, salt and pepper, bring to a boil and cook, stirring occasionally, until the tomatoes begin to soften, 20 minutes. Coarsely mash the tomatoes with a potato masher. Add the pureed piquillo peppers and cook over high heat, stirring occasionally. Add the oregano and half of the basil and cook until the sauce is thickened, about 25 minutes more. Taste for seasoning and stir in the parsley. Reserve the remaining basil for serving.
• For the eggplant: Preheat the oven to 400 degrees F. Lightly butter the bottom and sides of a 15-by-10-by-2-inch flameproof baking dish and set aside. Heat the oil in a large Dutch oven or deep fryer to 365 degrees F.
• Combine the fontina and shredded mozzarella in a bowl and set aside. Combine the breadcrumbs and panko in a large shallow baking dish and season with salt and pepper. Place the flour in a medium shallow baking dish or large plate and season with salt and pepper. Whisk the egg and 2 tablespoons of water together in another medium shallow baking dish and season with salt and pepper.
• Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off the excess, then dip it in the egg and dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant slices. Fry the eggplant slices in batches until tender and golden brown on each side and tender, about 2 minutes per side. Remove to a baking sheet lined with paper towels and season with salt.
• Lay 8 slices of the fried eggplant in the prepared baking dish, top each slice with about 1/4 cup of the roasted red pepper tomato sauce, 1/4 cup of the combined cheeses and a tablespoon of the remaining chopped basil. Season with salt and pepper. Take 4 of the topped eggplant slices and place them on the other 4 so you have a total of 4 eggplant stacks. Top each stack with one more eggplant slice, 1/4 cup of the sauce, some of the basil and a few thin slices of the fresh mozzarella. Bake until the cheese melts, 8 to 10 minutes. Place under the broiler and broil until the fresh mozzarella is golden brown, about 30 seconds. Top with the remaining chopped fresh basil and drizzle with the balsamic glaze.

GRILLED EGGPLANT ROULADE WITH BALSAMIC GLAZE

Steps:

• Preheat the grill to medium high heat.
• Add the balsamic vinegar to a small saucepan over medium heat and bring to a simmer. Reduce until thickened and syrupy. Set aside.
• Toast the pine nuts in a dry saute pan over medium heat for 4 to 5 minutes. Set aside.
• Drizzle the eggplant slices with olive oil and season with salt and pepper, to taste. Arrange them on the hot grill. Cook until nicely charred, about 1 to 2 minutes on each side. Remove them to a sheet tray lined with parchment.
• Combine toasted pine nuts, goat cheese, heavy cream, salt, pepper and parsley in a medium bowl. Mix well with a wooden spoon, until everything is incorporated evenly. Put 2 to 3 tablespoons of the cheese mixture on the edge of each eggplant slice. Roll the eggplant slices around the cheese. Put the finished roulades back on the grill that has been turned to low. Grill until the cheese begins to melt and the eggplant is warmed through, being careful not to burn the eggplant, about 3-4 minutes. Remove the roulades from the grill to a serving platter.
• Top each eggplant roulade with a roasted red pepper strip. Garnish with chiffonade of arugula(or spinach or curly endive), a drizzle of olive oil and the balsamic reduction. Enjoy!

GRILLED BABY EGGPLANT

Steps:

• Slice off the green tops and cut the eggplants in half. Score in a criss-cross pattern using a knife. Salt and leave the eggplants for one hour. Pat dry.
• Preheat oven to 375 degrees.
• Sprinkle the eggplant with garlic and breadcrumbs. Place the eggplants in an oiled baking tin. Trickle on the olive oil. Season with salt and pepper.
• Bake the eggplants for 20 to 30 minutes or until they are soft and golden. Sprinkle with basil and serve at room temperature.