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Grilled Eggplant with Blackberry Balsamic Reduction

Prep Time 10 minutes
Cook Time 25 minutes
Servings 3 people
Author Farmers Market Society

Ingredients

Balsamic Glaze

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

Eggplant

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

Instructions

  • Add all the balsamic reduction ingredients to a small
    saucepan. Crush the berries a bit with the back of a spoon.
  • Bring to a boil then reduce to a simmer.
  • Leave to simmer for 15 minutes or until reduced by one
    third.
  • Pour the reduction through a fine-mesh strainer then set aside.
  • Preheat a grill or grill pan for medium-high heat cooking.
  • Trim the ends of the eggplant then cut the eggplant into ½
    inch thick rounds.
  • Whisk the olive oil and 2 tablespoons of the reduction
    together in a bowl with the salt and black pepper.
  • Brush the eggplant with this mixture.
  • Grill the eggplant for 4 minutes per side or until tender.
  • Remove from the grill and plate.
  • Serve with the remaining reduction.