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A close-up shot of a plate of grilled eggplants with balsamic reduction served with a side of roasted vegetables.

Savory Grilled Eggplant with Balsamic Reduction

This savory grilled eggplant with balsamic reduction is a delicious and easy to make dish that's perfect for a summer barbecue or a weeknight dinner. The smoky flavor of the eggplant pairs perfectly with the sweet and tangy balsamic reduction, making it a favorite with both vegetarians and meat-eaters alike!
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Cook Time 10 mins
Total Time 15 mins
Servings 4
Calories 145 kcal

Equipment

  • Grill, cutting board, knife, bowl, whisk

Ingredients
  

  • 1 large eggplant, sliced into ½ inch thick rounds
  • 2 tablespoons olive oil
  • null Salt and pepper, to taste
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon chopped fresh rosemary

Instructions
 

  • Preheat the grill to medium-high heat.
  • Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
  • Place the eggplant slices on the grill and cook for 5-7 minutes per side, or until lightly charred and tender.
  • Meanwhile, whisk together the balsamic vinegar, honey, and rosemary in a small bowl until combined.
  • Brush the eggplant slices with the balsamic reduction and cook for an additional 2-3 minutes, or until the reduction has caramelized.
  • Serve the grilled eggplant with the remaining balsamic reduction, and enjoy!