Grilled Eggplant with Sun-Dried Tomato Vinaigrette

| Linda

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
honey

Heat your grill to 450°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!

Enjoy!

Linda~

Recipe adapted from Weber’s Globe Eggplant recipe

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

  1. Pingback: Grilled Eggplant & Peach Caprese – Fabulous Fare Sisters

    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. 😊😊

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  6. Pingback: Grilled Eggplant with Sun-Dried Tomato Vinaigrette | My Meals are on Wheels

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