Grilled Eggplant with Blackberry Balsamic Reduction

Prep Time 10 minutes
Cook Time 25 minutes
Servings 3 people


Balsamic Glaze

  • 1 cup balsamic vinegar
  • 3 tbsp honey or real maple syrup
  • 1 cup fresh blackberries
  • 1 garlic clove, minced


  • 1 (1 lb) eggplant
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper


  1. Add all the balsamic reduction ingredients to a small
    saucepan. Crush the berries a bit with the back of a spoon.

  2. Bring to a boil then reduce to a simmer.

  3. Leave to simmer for 15 minutes or until reduced by one

  4. Pour the reduction through a fine-mesh strainer then set aside.

  5. Preheat a grill or grill pan for medium-high heat cooking.

  6. Trim the ends of the eggplant then cut the eggplant into ½
    inch thick rounds.

  7. Whisk the olive oil and 2 tablespoons of the reduction
    together in a bowl with the salt and black pepper.

  8. Brush the eggplant with this mixture.

  9. Grill the eggplant for 4 minutes per side or until tender.

  10. Remove from the grill and plate.

  11. Serve with the remaining reduction.