Grilled Eggplant with Sun-Dried Tomato Vinaigrette

Sometimes I grill these eggplants on the new charcoal grill we bought and sometimes I pop them on my grill pan on the stove-top. Either way they’re sure to please! The Sun-Dried Tomato Vinaigrette is so good – and it can be used on more than just these deliciously grilled eggplants…

Grilled Eggplant with Sun-Dried Tomato Vinaigrette
2 eggplants
extra virgin olive oil
salt & fresh ground pepper
1/4 cup chopped sun-dried tomatoes in oil, drained
3 tablespoons Balsamic vinegar
1 garlic, minced
1 teaspoon oregano

Heat your grill to 450Β°F. Cut the eggplant into medium-thick slices. Brush both sides with olive oil and season with salt and pepper. In a small jar with a lid; combine the chopped sun-dried tomatoes with the Balsamic vinegar, garlic, oregano, 1 teaspoon salt and some fresh ground pepper, a drizzle of honey and 1/2 cup extra virgin olive oil. Put the lid on the jar and shake vigorously. Grill the eggplants about 6-8 minutes until nicely charred but not burnt. Place the grilled eggplant on a platter. Drizzle the Sun-Dried Tomato Vinaigrette all over. Dig in!



Recipe adapted from Weber’s Globe Eggplant recipe

Visit our Fabulous Fare Sisters Facebook page…Like us on Facebook. You can also check us out on Pinterest. Come join us in our food adventure!

18 thoughts on “Grilled Eggplant with Sun-Dried Tomato Vinaigrette

    1. Thanks Mojisola! Grilling these eggplants really brought out their flavor! We have been trying to eat lots of veggies lately – I do hope you try these – I think you’re going to really like them! Have a wonderful week my friend. 😊😊


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.