Print

Juicy Grilled Eggplant Steaks with Balsamic Glaze

grilled eggplant steaks - featured image
Print Recipe

A simple and flavorful recipe for juicy grilled eggplant steaks brushed with a sweet and tangy balsamic glaze, perfect for quick weeknight dinners or backyard barbecues.

Ingredients

Scale
  • 1 large globe eggplant, sliced into 3/4-inch thick rounds
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 cup balsamic vinegar (60 ml)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon salt (kosher salt recommended)
  • 1/2 teaspoon freshly ground black pepper
  • Chopped fresh basil or parsley for garnish (optional)

Instructions

  1. Slice the eggplant into 3/4-inch thick rounds. Lay them out on a baking sheet or tray. Sprinkle both sides with about 1 teaspoon salt and let them sit for 20 minutes to draw out excess moisture and reduce bitterness. Pat dry with paper towels.
  2. In a mixing bowl, combine 3 tablespoons olive oil, minced garlic, freshly ground black pepper, and a pinch more salt. Toss the eggplant slices gently to coat evenly.
  3. Preheat your grill or grill pan to medium-high heat (around 400°F / 200°C).
  4. Place the eggplant slices directly on the grill grates. Cook for about 4-5 minutes per side, brushing occasionally with the remaining marinade. Look for deep golden grill marks and a tender, juicy texture.
  5. While the eggplant is grilling, pour 1/4 cup balsamic vinegar and 1 tablespoon honey or maple syrup into a small saucepan. Simmer over low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Be careful not to burn it.
  6. Once grilled, transfer the eggplant steaks to a serving platter. Brush generously with the warm balsamic glaze.
  7. Sprinkle chopped fresh basil or parsley over the top for garnish. Serve immediately while warm and juicy.

Notes

Salting the eggplant slices before grilling draws out moisture and reduces bitterness. Pat dry before marinating to help the marinade stick. Use medium-high heat to avoid charring too quickly. Brush the balsamic glaze on during the final minutes to caramelize without burning. If grilling indoors, a well-seasoned cast-iron grill pan works best. Leftovers can be refrigerated up to 3 days or frozen up to 2 months.

Nutrition

Keywords: grilled eggplant, balsamic glaze, vegan, vegetarian, gluten-free, easy recipe, summer barbecue, healthy

Find it online: https://twinkletaste.com/juicy-grilled-eggplant-steaks-recipe-easy-perfect-balsamic-glaze/