Honey Garlic Grilled Eggplant

Honey Garlic Grilled Eggplant

4.4 of 5 (26)
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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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Number of Servings: 4


    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


(Tip: 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.

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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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