Dallas’s Grilled Balsamic Eggplant

Dallas's Grilled Balsamic Eggplant - Just the TipThis recipe hails from my mom, Dallas. This recipe makes for a great, easy summer side dish and it is my absolute favorite way of cooking eggplant. Enjoy!

Dallas’s Grilled Balsamic Eggplant
Serves 4
2 ww pts+

What I used:

  • 1 pound baby or japanese eggplant (about 3 small eggplants)
  • 2 tbsp extra-virgin olive oil, divided
  • 1 tbsp balsamic vinegar
  • 1/2-1 tbsp water
  • 1 small garlic clove, minced or grated
  • 1 tbsp freshly chopped parsley
  • salt, pepper

What I did:

  1. Slice the eggplant vertically into about 1/3″ slices. Brush both sides of the eggplant slices with 1 tbsp olive oil and season with salt and pepper. Grill for 3-5 minutes per side until tender.
  2. In a small bowl, whisk together the remaining ingredients and season with salt and pepper. Pour the dressing over the grilled eggplant and serve.

Dallas's Grilled Balsamic Eggplant - Just the Tip

 

 

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