Best 9 Grilled Eggplant With Balsamic Vinegar Feta And Grilled Baguette Recipes

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Grilled Eggplant with Balsamic Vinegar, Feta, and Grilled Baguette: A Mediterranean Delight

Combining smoky grilled flavors, tangy balsamic vinegar, creamy feta cheese, and a crispy baguette, this grilled eggplant dish embodies the essence of Mediterranean cuisine. Savor the tender eggplant slices infused with a smoky aroma, complemented by the sweetness of balsamic vinegar and the salty, tangy bite of feta cheese. Grilled to perfection, the baguette provides a sturdy base for all the flavors to come together. This recipe offers a delightful interplay of textures and tastes, making it a perfect appetizer, main course, or side dish for your next gathering.

Here are our top 9 tried and tested recipes!

BALSAMIC GRILLED EGGPLANT



Balsamic Grilled Eggplant image

A mixture of olive oil, balsamic vinegar, and garlic makes for a very flavorful grilled eggplant. It's an easy recipe - mix the simple marinade, brush the eggplant, and grill.

Provided by Vered DeLeeuw

Categories     Side Dish

Time 20m

Number Of Ingredients 6

1 large eggplant (unpeeled (about 1 lb.)*)
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder

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.

Nutrition Facts : Calories 120 kcal, Carbohydrate 11 g, Fat 9 g, SaturatedFat 1 g, Sodium 193 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

GRILLED BABY EGGPLANT WITH BALSAMIC GLAZE



Grilled Baby Eggplant with Balsamic Glaze image

Provided by Trisha Yearwood

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 12

6 baby eggplant
1/4 cup extra-virgin olive oil
1 tablespoon minced fresh rosemary
3 cloves garlic, minced
Salt and freshly ground black pepper to taste
1/2 cup olive oil
1/3 cup vegetable stock
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons country Dijon mustard
1 teaspoon freshly squeezed lemon juice
Salt and freshly ground black pepper to taste

Steps:

  • For the grilled baby eggplant: Preheat a grill or grill pan to medium high.
  • Cut off the stems from the baby eggplant and slice them in half lengthwise. Make a 1/2-inch-deep crosshatch pattern on the flesh side of each using a knife. Put them in a medium bowl.
  • In a small bowl, mix together the oil, rosemary and garlic. Pour the mixture over the eggplant, tossing to coat completely, and sprinkle generously with salt and pepper. Grill, flipping halfway through, until tender and dark, about 10 minutes.
  • For the glaze: Meanwhile, in a small saucepan, combine the oil, stock, balsamic vinegar, honey, mustard, lemon juice, salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Drizzle over the eggplant to serve.

GRILLED EGGPLANT WITH BALSAMIC VINEGAR RELISH



Grilled Eggplant with Balsamic Vinegar Relish image

Grilled eggplant topped with a fresh tomato, oregano, and balsamic relish. Can be served as a side dish to meat or fish, or as an appetizer with some crusty grilled bread! Serve warm or cold, but my preference is to serve it at room temperature.

Provided by Kim's Cooking Now

Time 55m

Yield 4

Number Of Ingredients 7

1 medium eggplant, sliced lengthwise into 1/4-inch-long strips
2 ¼ teaspoons salt, divided
4 tablespoons extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh oregano
⅛ teaspoon ground black pepper
½ cup diced tomato

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.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 10 g, Fat 13.9 g, Fiber 4.9 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 1313.9 mg, Sugar 4.9 g

GRILLED EGGPLANT AND PEPPERS WITH FETA



Grilled Eggplant and Peppers with Feta image

An easy way to make a tasty eggplant dish. Grilling the eggplant gives it a surprisingly different flavor, and it tastes great with peppers, feta cheese, and spices. I eat this as a stand-alone dish, but my husband likes to eat his on toasted potato rolls as a sandwich filling. If you eat it without a bun it's gluten-free, as well as vegetarian. It's also great topped with a fried egg!

Provided by Marcia

Categories     Side Dish     Vegetables     Eggplant

Time 30m

Yield 4

Number Of Ingredients 10

1 large eggplant, sliced into 1/4-inch thick rounds
½ red bell pepper, seeded and sliced lengthwise into 4 strips
½ green bell pepper, seeded and sliced lengthwise into 4 strips
½ yellow bell pepper, seeded and sliced lengthwise into 4 strips
½ orange bell pepper, seeded and sliced lengthwise into 4 strips
¼ cup olive oil
1 tablespoon steak seasoning (such as Montreal Steak Seasoning®)
¼ cup crumbled feta cheese
¼ cup chopped fresh basil
1 tablespoon ground oregano

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
  • Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
  • Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.

Nutrition Facts : Calories 225 calories, Carbohydrate 15.4 g, Cholesterol 14 mg, Fat 17.5 g, Fiber 7.2 g, Protein 4.8 g, SaturatedFat 4.3 g, Sodium 869.6 mg, Sugar 6.4 g

GRILLED EGGPLANT AND BAGUETTE WITH BALSAMIC VINEGAR & FETA



Grilled Eggplant and Baguette With Balsamic Vinegar & Feta image

This recipe is from Vegetarian Times. You may also purchase balsamic reduction at the store instead of reducing it yourself. If you've never grilled bread before, definitely give this a try. It's fabulous and really complements the creamy eggplant well. I served this with fresh strawberries and some good olives on the side.

Provided by Eat Your Vegetables

Categories     Cheese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

2 1/2 lbs small eggplants, cut lengthwise into 1/4-inch slices
coarse salt
fresh ground black pepper
1 cup extra virgin olive oil
2 teaspoons fresh thyme, chopped
1 cup balsamic vinegar
vegetable oil, for grill
1 baguette, halved lengthwise
6 ounces feta cheese
fresh basil, torn

Steps:

  • Sprinkle eggplant slices with 2 t salt, place in colander and let stand 30 minutes. Wipe off salt and moisture with paper towels.
  • Mix olive oil, thyme, 2 t salt and 1/2 t pepper in a medium bowl. Reserve 1 T oil mixture.
  • Place vinegar in a small saucepan over high heat. Cook until reduced by half, 8-10 minutes. Remove from heat, stir in reserved 1 T oil mixture & let cool.
  • Preheat grill to medium; brush grill with vegetable oil.
  • Brush eggplant slices generously with oil mixture, leaving enough to grill the bread. Grill eggplant, covered, until slightly charred and tender, about 4 minutes per side.
  • Increase grill temperature to high. Brush baguette with remaining oil mixture and grill until toasted, about 3 minutes. Cut baguette into pieces in various sizes.
  • Place eggplant, baguette, and feta on a large platter. Drizzle eggplant with feta, then sprinkle torn basil over top. Serve with remaining vinegar mixture.

Nutrition Facts : Calories 487.8, Fat 33.8, SaturatedFat 7.5, Cholesterol 20.1, Sodium 600.2, Carbohydrate 38.5, Fiber 6.5, Sugar 4.4, Protein 9.6

GRILLED EGGPLANT WITH BALSAMIC VINEGAR, FETA, AND GRILLED BAGUETTE



Grilled Eggplant with Balsamic Vinegar, Feta, and Grilled Baguette image

Though the flavors seem familiar together -- eggplant, feta, and fresh herb -- this deconstructed dish allows guests to graze, making each mouthful a new combination.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 9

2 1/2 pounds small eggplants, cut lengthwise into 1/4-inch-thick slices
Coarse salt and freshly ground pepper
1 cup extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 cup balsamic vinegar
Vegetable oil, for grill
1 baguette, halved lengthwise
6 ounces feta cheese
Fresh basil, torn, for sprinkling

Steps:

  • Sprinkle eggplant slices with 2 tablespoons salt, place in a colander, and let stand 30 minutes. Wipe off salt and moisture with paper towels.
  • Mix olive oil, thyme, 2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Reserve 1 tablespoon oil mixture. Place vinegar in a small saucepan over high heat. Cook until reduced by half, 8 to 10 minutes. Remove from heat, stir in reserved oil mixture, and let cool.
  • Preheat grill to medium; brush grill with vegetable oil. Brush eggplant slices generously with some remaining oil mixture. Grill eggplant, covered, until slightly charred and tender, about 4 minutes per side.
  • Increase grill temperature to high. Brush baguette with remaining oil mixture, and grill until toasted, about 3 minutes. Cut baguette into pieces in various sizes.
  • Place eggplant, baguette, and feta on a large platter. Drizzle eggplant and feta with some vinegar mixture, then sprinkle torn basil over top. Serve with remaining vinegar mixture.

GRILLED EGGPLANT WITH MARINATED FETA



Grilled Eggplant with Marinated Feta image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.

GRILLED BALSAMIC EGGPLANT



Grilled Balsamic Eggplant image

Balsamic and herb marinaded on eggplant cut so it grills on 3 sides and won't fall through the grates of the grill. Enjoy this recipe as is or cube and add to a pasta salad, sprinkle grated cheese over it while still hot.

Provided by Rita1652

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 eggplant, peeled and sliced lengthwise in half the half again Check photo
1 tablespoon fresh basil, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
1 teaspoon dried parsley
2 garlic cloves, minced
1/2 teaspoon sugar
1/4 teaspoon black pepper
salt

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 TOMATOES, BASIL, AND FETA



Grilled Eggplant with Tomatoes, Basil, and Feta image

The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian main course.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 55m

Number Of Ingredients 8

1 large eggplant (about 1 1/2 pounds), trimmed, cut lengthwise into 1-inch-thick slices
Coarse salt
1 tablespoon extra-virgin olive oil, plus more for brushing
2 cups cherry tomatoes (about 10 ounces), halved
1/4 cup pine nuts, toasted
1 ounce feta cheese, crumbled (about 1/4 cup)
Pinch of red-pepper flakes
1/4 cup packed fresh basil leaves, torn if large

Steps:

  • Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
  • Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.

Tips:

  • Choose the right eggplant: Look for eggplants that are firm and have smooth, glossy skin. Avoid eggplants that are bruised or have blemishes.
  • Slice the eggplant evenly: This will help them cook evenly on the grill. If the slices are too thick, they will not cook through. If they are too thin, they will burn.
  • Brush the eggplant slices with olive oil: This will help them to grill evenly and prevent them from sticking to the grill.
  • Grill the eggplant slices over medium heat: This will help them to cook through without burning.
  • Flip the eggplant slices halfway through grilling: This will help them to cook evenly on both sides.
  • Serve the eggplant slices immediately: They are best when they are hot off the grill.

Conclusion:

Grilled eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a healthy and flavorful way to enjoy this nutritious vegetable. With its smoky flavor and tender-yet-firm texture, grilled eggplant is a surefire hit at any gathering. Its low-calorie count and high fiber content make it an excellent choice for those looking for a healthy and satisfying meal. So, fire up your grill and enjoy this tasty treat!

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