Grilled Eggplant with Balsamic Glaze 
Difficulty: Intermediate  |  Prep Time: 1.25 Hours  |  Serves 6

  • 2 large globe eggplants (approximately 1pound each)
  • Coarse kosher salt
  • 1 cup Balsamic vinegar*
  • Extra virgin olive oil
  • Freshly ground black pepper

*This is not the recipe to use your finest Balsamic vinegar. Find one of moderate quality and price. It will be reduced to a syrup.

Remove the stem end and bottom from the eggplants. Slice each into ½-inch thick rounds. Place in a colander and sprinkle with coarse kosher salt (approximately 1 tablespoon). Toss the eggplant so that all is coated with salt and allow to “sweat” for 45 minutes to 1 hour. (This reduces bitterness.)

In the meantime, place the Balsamic in a small saucepan over medium heat and reduce to ¼ cup.

Heat grill over high heat. Rinse the eggplant slices and pat dry. Brush both sides of eggplant with olive oil. Place slices on grill. Turn after approximately 5 minutes. Grill on other side for 3 minutes more or until eggplant slices are well marked and have a “custardy” texture. Remove from grill onto cookie sheet. Brush slices with the reduced balsamic and sprinkle with freshly ground black pepper.

These are good warm or at room temperature.

By Draeger’s Dan & Kathleen Taggart

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