Grilled Eggplant Recipe
from kristineskitchenblog.comFresh Grilled Eggplant with ricotta cheese and balsamic drizzle. A healthy appetizer or delicious side dish that will make you want to eat your serving of vegetables!
Servings: 4
Calories: 226kcal
Ingredients
- ½ cup balsamic vinegar
- 1 large eggplant (or 2 small) sliced into ½-inch thick rounds.
- 2 tablespoons extra virgin olive oil
- salt and pepper
- 1 cup ricotta cheese
- chopped fresh basil or parsley for serving
Instructions
- Place balsamic vinegar in a small saucepan. Bring to a boil over medium-low heat. Keep at a low boil, stirring often, until reduced by half in volume and thickened, about 15 minutes. Remove from heat.
- Meanwhile, brush both sides of the eggplant rounds with olive oil and sprinkle with salt and pepper.
- Grill the eggplant over medium heat (I used my grill pan) until it just begins to soften, 3-5 minutes per side.
- Spoon about 2 tablespoons of ricotta cheese on top of each eggplant round. Sprinkle with chopped parsley or basil and drizzle with balsamic glaze. Serve.
Notes
Serves 4 as a side dish or 6-8 as appetizer. Nutrition information calculated based on 4 servings.
Nutrition
Serving: 1/4 eggplant* | Calories: 226kcal | Carbohydrates: 14g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 61mg | Potassium: 362mg | Fiber: 3g | Sugar: 9g | Vitamin A: 300IU | Vitamin C: 3mg | Calcium: 146mg | Iron: 1mg
