Side Dish Balsamic Marinated Grilled Eggplant

Pretty good. Will probably make it.Pretty good. Will probably make it.

3.4 out of 5 (48 ratings)

Yield: four servings


  • 1 each large eggplant, skinned, sliced into 1/4' lengthwise slices
  • 1 c. balsamic vinegar
  • 1/2 c. sugar
  • 1/2 c. chopped-together parsley and chives
  • 1 Tbsp. salt
  • 1 tsp. ground black pepper
  • 1/2 c. light olive oil


  1. Combine all of the ingredients and pour over the eggplant. Marinate overnight (at least four hours).
  2. Cook on a pre-heated grill over medium heat for about five minutes each side. The eggplant will get dark brown and lightly crisp on the outside, and soft in the center.

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