Grilled Eggplant



2 servings

30 minutes

This Grilled Eggplant is simple yet so delicious. Lightly charred and drizzled with homemade balsamic dressing, this elegant dish can be served as an appetizer or part of the main course.

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– 1 medium eggplant – 1 small bunch of arugula optional – 2 tsp. salt or to taste For the balsamic dressing – 3 tbsp. extra virgin olive oil – 3 tbsp. balsamic vinegar – 1 garlic clove, minced

Step 1

Slice the eggplant into about ½ inch (or a bit thinner) circles. Arrange the slices on a large cutting board and sprinkle with salt on both sides. Let them rest while preparing the balsamic dressing.

Step 2

To make the dressing, add the olive oil, balsamic vinegar, and garlic into a small jar. Shake or stir well with a spoon.

Step 3

Heat your grilling pan to a medium heat. While the pan is heating, remove some of the water from the eggplants with the help of a kitchen towel.

Step 4

Once the pan is hot, place the eggplant slices on top in a single layer and leave to cook.

Step 5

After about 2 minutes, check to see if they have developed nice char marks, and then flip them over onto the other side.

Step 6

To plate the grilled eggplant, massage a handful of arugula or baby spinach in your hands and place in the center of the plate. Drizzle the greens with the balsamic dressing. Arrange the eggplant slices in a circle around the greens and generously drizzle with balsamic vinegar dressing. Serve.


Store any leftover Grilled Eggplant in an airtight container in the fridge. It will keep for about 3-5 days.


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