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Grilled Eggplant Recipe

kristineskitchenblog.com
Fresh 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! 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
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
Nutrition information is only an estimate.
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