Grilled Eggplant

If you're a grilling enthusiast when it's warm or have an indoor grill, you'll know that there is no better side dish to all sorts of meals than grilled vegetables. Easy, quick, and very versatile, grilled vegetables pair well with varied main dishes, from eggs to meats, pasta, or BBQ. Our easy recipe for grilled eggplant makes a delicious hot side dish that can be a side to meats, vegan proteins, or the stuffing for vegetarian sandwiches, wraps, or lasagnas. A simple glaze of olive oil, balsamic vinegar, and herbs gives the eggplant a subtle caramelized flavor that is wonderful when grilled, as the charred parts of the eggplant slices boldly carry these flavors onto your plate. Ready in less than 30 minutes, this is a great side dish to any meal you're planning and keeps well in the fridge when drizzled with some olive oil to prevent it from drying up.

Eggplant is a nutritional powerhouse. Low in calories and rich in antioxidants and vitamins, eggplants are often overlooked by home cooks who feel that cooking them might be very difficult. The truth is that cooking eggplant isn't harder than cooking a zucchini, as it's beautiful when roasted, grilled, sauteed, or stewed. One large eggplant—close to 550 grams in weight—like the one you'd be using for our recipe has barely 137 calories, but 16 grams of fiber, and just 32 grams of carbohydrates total. Eggplants come in many varieties and you can use any type you want for this recipe, but it makes for an easier preparation to buy a large globe eggplant. That said, many other delicious varieties can also be used, like Rosa Bianca, white, or Japanese. When buying eggplants, choose the fruits that have smooth and shiny skin, without blemishes or dark spots, and that feel heavy for their size.

This easy grilled eggplant makes a delicious salad when paired with fresh mozzarella di buffalla, tomatoes, and basil, and is also a great sandwich filling alongside strong cheeses and herbs. For a vegan and vegetarian antipasto, slice the grilled eggplants and drizzle with olive oil, serving them alongside roasted peppers, olives of any variety, grilled zucchinis and tomatoes, and a loaf of fresh bread.