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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 110.7
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 11.1 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 1.4 g

View full nutritional breakdown of Honey Garlic Grilled Eggplant calories by ingredient
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Honey Garlic Grilled Eggplant

Submitted by: KBRADLEYSLP


Number of Servings: 4

Ingredients

    1 eggplant (2 if using small Italian eggplants)
    1 Tbsp honey
    2 Tbsp olive oil
    2 mashed garlic cloves
    1 tsp aleppo chili (optional)
    2 tsp balsamic vinegar
    Salt and pepper

Directions

Peel stripes of skin off the eggplant to create a zebra like pattern of skin and no-skin. This is not only decorative, but makes the skin easier to bite. Slice eggplant into inch thick circles.
Lay out a large sheet of paper towels. Sprinkle eggplant generously with salt on both sides and lay out on paper towels. The eggplant will release a lot of liquid. This will help get rid of bitterness (if any) and make the eggplant more succulent and less watery after its cooked. Let sit for 15 minutes, then dry both sides well with paper towels.
In a large bowl, mix honey, olive oil, garlic, chili, balsamic vinegar, salt and pepper to taste. Dunk both sides of each eggplant slice into this marinade.
Preheat the grill to high. Grab a wad of paper towel with tongs, dip it in oil, and brush it on the grill.

Place the eggplant slices on the grill, cover, and turn down the heat to medium. Grill until marked, about 3 minutes. Turn 90 degrees to make cross-hatch grill marks. Grill until marked, about 3 more minutes.

Brush the slices with remaining marinade, flip and repeat the grilling procedure on the other side. Regulate heat so that the eggplant is browning, but not burning. Remove to a plate, and drizzle with olive oil.

Divide slices into 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user KBRADLEYSLP.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    Yummy-I used the George Foreman grill to cook this. Came out awesome! - 11/11/09

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  • Incredible!
    1 of 1 people found this review helpful
    It's almost ridiculous how delicious this recipe is, it's the perfect blend of sweet and spicy! Will definitely be making this one again! - 7/12/11

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  • Incredible!
    1 of 1 people found this review helpful
    I let my eggplant marinade in the sauce, in a ziploc bag, for probably an hour. I cooked it on the george foreman grill. It was wonderful. I think it had just the right amount of sweet and spicy. By the way I substituted that chili powder for 1/2 tsp of cumin and 1/2 tsp of paprika. - 9/5/10

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  • Very Good
    1 of 1 people found this review helpful
    I really liked the flavor of this! Will make more regularly. Although next time I will double the marinade. It was just enough for dipping prior to grilling. Just have to have patience with grilling - 8/17/10

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  • Incredible!
    1 of 1 people found this review helpful
    Very good, I loved the sweet and spice. I used Agave sweetner and not honey. I will make this again - 7/30/08

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  • This recipe is yummy! My husband is more of a meat and pasta guy and he ate it up! Making twice the marinade is a great suggestion and glad I did. I let the eggplant sit in the paper towels for over an hour and it was nice and tender coming off the grill. I will make this again. - 6/24/12

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  • good, and easy. I made extra marinade & put it on summer squash and the chicken as well. Tasty dinner! - 8/25/11

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  • Delish! Did it on the Foreman Grill and then used the marinade that ran off for the dressing. Hubby liked it, too. - 2/3/11

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  • Wish I had read the comments before making. Definitely not enough marinade. Grilled it in the Foreman grill and it was really good. Thanks for sharing! - 11/4/10

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  • This turned out very well. I had to feed several eggplant-phobes who tried a little to humor me and even they wound up loving it and even asking for more. - 9/16/10

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  • I liked this very much - the sweetness was great. I didn't have enough marinade either so I doubled that part. - 8/23/10

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  • I've never been a big eggplant fan. This may have converted me! I cut the oil to 4 teaspoons and upped the balsamic vinegar to 4 teaspoons. This cut about 25 calories per serving. - 8/14/10

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  • It was very good, a little sweet with a little kick. I had just enough marinade for one small eggplant. I did not have the aleppo chili but found that 3/4 tsp. sweet paprika & 1/4 tsp. cayanne pepper was an acceptable substitue. - 7/10/10

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  • It was tasty. - 6/25/10

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  • thats awesome !!! - 12/11/09

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  • This tastes amazing. The eggplant turns out very tender and flavorful. I will make this a lot! - 11/16/09

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  • We tried this recipe. I've never tasted eggplant before, but I liked it. This is a very good recipe. Although in the grilling process something went wrong, some pieces turned out better than others. - 5/24/09

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  • We made this tonight on the BBQ, very enjoyable as a side dish, thanks for sharing the recipe! - 5/2/09

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  • I liked this, it went well with the eggplant. However there was not enough marinade. Next time I will either double or triple the recipe, or (in the interest of saving calories) maybe add some water to thin it down. - 9/23/08

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