Recipe Library
Grilled Baby Eggplant Agrodolce
Baby eggplant halves grill until their edges char and the flesh softens, then soak in a glossy agrodolce of red-wine vinegar, honey, garlic, and crushed red pepper. Golden raisins add bursts of sweetness while fresh mint brings cool brightness to every bite.
- Total
- 57 min
- Prep
- 35 min
- Cook
- 22 min
- Serves
- 5
Nutrition per Serving
- Calories
- 192
- Protein
- 2g
- Carbs
- 22g
- Fat
- 12g
- Fiber
- 4g
- Sugar
- 17g
- Sodium
- 355mg
Ingredients
- 1 1/2 lb baby eggplant, halved
- 4 tbsp extra-virgin olive oil, divided
- 3/4 tsp salt, divided
- 1/2 cup red-wine vinegar
- 3 tbsp honey
- 2 tbsp golden raisins
- 1 small clove garlic, crushed
- 1/2 tsp crushed red pepper
- 1 tbsp chopped fresh mint
Instructions
- Preheat grill to medium-high. Brush eggplant with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt.
- Combine the remaining 2 tablespoons oil and 1/2 teaspoon salt, vinegar, honey, raisins, garlic and crushed red pepper in a small saucepan. Bring to a boil over high heat, then reduce to a gentle simmer. Cook, stirring occasionally, until reduced to 1/2 cup, 10 to 12 minutes. Remove from heat, discard the garlic and cover.
- Grill the eggplant, turning once, until softened and lightly charred, 6 to 10 minutes. Transfer to a large bowl. Drizzle the agrodolce over the eggplant and toss to coat. Sprinkle with mint.