Best 4 Grilled Eggplant With Balsamic Vinegar Relish Recipes

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Indulge in the smoky, savory delight of grilled eggplant, expertly paired with a tangy balsamic vinegar relish. This delectable dish, hailing from the vibrant culinary traditions of the Mediterranean, offers a symphony of flavors that will tantalize your taste buds. Discover the art of grilling eggplant to perfection, achieving a smoky char on the outside while preserving its tender and succulent texture within. A symphony of aromatic herbs, including basil, oregano, and thyme, dance harmoniously with the grilled eggplant, creating a captivating bouquet of flavors. The article presents a collection of recipes that showcase the versatility of grilled eggplant, from a classic Italian dish to a refreshing Asian-inspired salad. Embark on a culinary journey that celebrates the beauty and abundance of grilled eggplant, transformed into a masterpiece by the magic of balsamic vinegar relish.

Let's cook with our recipes!

GRILLED VEGETABLES WITH BALSAMIC VINEGAR



Grilled Vegetables with Balsamic Vinegar image

A simple recipe for vegetables that let's their quality and freshness shine through! A variety of other vegetables (cut at least 1/2-inch thick) can be used with this recipe such as: mushrooms, onions, squash, and red peppers.

Provided by Natasha

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 1h10m

Yield 8

Number Of Ingredients 8

½ cup olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
½ teaspoon salt
½ teaspoon ground black pepper
2 medium eggplants, cut into 1/2-inch slices
3 medium zucchinis, cut into 1/2-inch slices
2 medium green bell peppers, cut into 1/2-inch slices

Steps:

  • Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes.
  • Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess.
  • Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.

Nutrition Facts : Calories 141.9 calories, Carbohydrate 4.8 g, Fat 13.7 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 380.4 mg, Sugar 2.6 g

GRILLED EGGPLANT WITH MOZZARELLA, TOMATOES, AND BASIL



Grilled Eggplant with Mozzarella, Tomatoes, and Basil image

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 large Italian eggplants
Good-quality olive oil
1/2 pound fresh whole-milk mozzarella
3 large ripe tomatoes, red or yellow or a combination of both
1 bunch fresh basil
Balsamic vinegar
Kosher salt and freshly ground pepper

Steps:

  • Prepare a barbecue (or preheat a broiler). Cut the eggplants into slices about 1/2-inch thick. Spread on a baking sheet and brush with olive oil on both sides. Set aside.
  • Cut mozzarella in half crosswise, then slice each half about 1/4-inch thick to create half-moon shaped pieces. Slice tomatoes in the same manner. Arrange tomatoes and mozzarella decoratively around the edge of a large serving platter.
  • Place eggplant slices on barbecue (or place on baking sheet in broiler) and cook, turning once, until nicely charred on each side; the eggplant should almost caramelize. Arrange the cooked eggplant down the center of the serving platter, surrounded by the tomatoes and mozzarella. Pluck about 12 large leaves from the basil bunch, stack them, roll them up like a cigar, then slice crosswise into thin shreds (?chiffonade?). Scatter the basil shreds over the vegetables and cheese, then drizzle balsamic vinegar and more olive oil over all. Sprinkle with salt and pepper, to taste, and let stand until eggplant is at room temperature.

GRILLED EGGPLANT WITH FETA RELISH



Grilled Eggplant with Feta relish image

I created this impressive light side dish for my vegetarian friends. It's easy, fast and a standout recipe for company. -Amanda Dekrey, Fargo, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 11

3 tablespoons balsamic vinaigrette
1 teaspoon garlic powder
1 cup (4 ounces) crumbled feta cheese
2/3 cup chopped seeded peeled cucumber
1/2 cup chopped seeded plum tomato
1/4 cup finely chopped red onion
8 slices eggplant (3/4 inch thick)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
Minced fresh basil or parsley, optional

Steps:

  • In a small bowl, whisk vinaigrette and garlic powder until combined. Stir in feta, cucumber, tomato and onion. Refrigerate, covered, until serving., Brush eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until tender. Top eggplant with feta mixture. If desired, sprinkle with basil.

Nutrition Facts : Calories 105 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 499mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

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

Tips:

  • Choose the right eggplant: Select firm and glossy eggplants with smooth skin. Avoid eggplants that are bruised or have blemishes.
  • Slice the eggplant properly: Cut the eggplant into even slices about 1/2-inch thick. This will ensure that they cook evenly.
  • Grill the eggplant over medium heat: This will help to prevent the eggplant from burning and allow it to cook through.
  • Use a good quality balsamic vinegar: The balsamic vinegar is a key ingredient in the relish, so be sure to use a good quality one that has a rich and flavorful taste.
  • Make the relish ahead of time: The relish can be made up to 3 days in advance. This will allow the flavors to meld and develop.

Conclusion:

Grilled eggplant with balsamic vinegar relish is a delicious and easy-to-make dish that is perfect for summer cookouts. The eggplant is grilled until tender and smoky, and the relish adds a sweet and tangy flavor. This dish can be served as an appetizer, side dish, or main course.

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