Oh, grilled eggplant! It’s one of those simple pleasures that just transports me. There’s something about that smoky char from the grill, you know? And when you toss those tender slices in a zesty Grilled Eggplant Garlic Vinaigrette? Pure magic. I first stumbled upon this combo years ago when I was trying to jazz up a weeknight dinner with something light and delicious. It’s become my go-to side dish for pretty much everything, from barbecues to a simple pasta night. It’s ridiculously quick, packed with flavor, and surprisingly good for you too. Seriously, get ready to fall in love with eggplant all over again!

Why You’ll Love This Grilled Eggplant Garlic Vinaigrette

Seriously, this dish is a winner for so many reasons! It’s:

Super Easy & Quick: We’re talking minimal prep and grill time. Perfect for busy evenings!
Bursting with Flavor: That smoky char from the grill meets a bright, zingy garlic vinaigrette. Yum!
Healthy & Delicious: It’s vegetarian, loaded with fiber, and just plain good for you.
So Versatile: Goes with just about anything – grilled meats, fish, pasta, or even on its own!

Ingredients for Grilled Eggplant Garlic Vinaigrette

Okay, for this amazing grilled eggplant, you really don’t need a ton of stuff. The magic comes from just a few fresh, simple players! Here’s what you’ll need:

2 medium eggplants, sliced about half an inch thick
1/4 cup olive oil for the eggplant and the dressing
3 cloves garlic, all minced up nice and fine
2 tablespoons red wine vinegar – this gives it that zing!
1 tablespoon Dijon mustard – it helps the dressing come together
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, freshly cracked is best!
A bunch of fresh parsley, chopped up for a pretty garnish

Essential Equipment for Grilled Eggplant Garlic Vinaigrette

To make this super simple and tasty grilled eggplant, you really don’t need a whole lot of fancy gadgets. Just the basics will do! You’ll want your trusty grill, of course – whether it’s gas or charcoal, it’ll work. A good grill brush is handy for making sure those grates are clean before you start. Then, just grab a small bowl to whip up that dreamy vinaigrette, a whisk to get it all nice and emulsified, and a sharp knife for slicing the eggplant and chopping that fresh parsley. That’s pretty much it – easy peasy!

Step-by-Step Guide to Making Grilled Eggplant Garlic Vinaigrette

Alright, let’s get this deliciousness made! It’s really a piece of cake, or well, a piece of grilled eggplant. Just follow these easy steps and you’ll have an amazing side dish in no time. Grab your apron!

Grilling the Eggplant

First things first, you gotta get that grill nice and hot! You’re looking for a medium-high heat. While it’s heating up, take those eggplant slices and give them a good brush on both sides with about 2 tablespoons of olive oil. Make sure every nook and cranny is coated – this helps them get that amazing char and not stick. Lay them carefully on the hot grill. Let them cook for about 4 to 5 minutes on each side. You want to see those gorgeous grill marks and have them be nice and tender when you poke them with a fork. Don’t overcook them though, we want them tender, not mushy!

Preparing the Garlic Vinaigrette

Now, while that eggplant is doing its thing on the grill, let’s whip up the magic sauce – that garlicky vinaigrette. Grab a small bowl. Pour in the remaining 2 tablespoons of olive oil, add all those minced garlic cloves (use more if you’re a garlic fiend like me!), the red wine vinegar, that little dollop of Dijon mustard, and the salt and pepper. Now, just whisk it all together like you mean it! Keep whisking until it’s all nicely combined and looks like a pretty, emulsified dressing. It should smell amazing already!

Combining and Serving Your Grilled Eggplant Garlic Vinaigrette

Once your eggplant slices are perfectly grilled and tender, carefully transfer them to a serving dish. Don’t let them sit around too long! While they’re still warm, pour that zesty garlic vinaigrette right over the top. Let it all soak in for a minute. Then, sprinkle generously with that freshly chopped parsley to make it look as good as it tastes. This dish is fantastic served warm, maybe alongside some grilled chicken or fish, or even tossed with some pasta. Or honestly, just grab a fork and dig in! It’s also surprisingly good with a refreshing cucumber mint cooler on a sunny day.

Tips for the Best Grilled Eggplant Garlic Vinaigrette

Want to make your grilled eggplant seriously sing? I’ve got a few little tricks up my sleeve that really make this Grilled Eggplant Garlic Vinaigrette extra special. First off, pick the right eggplant! Look for ones that feel heavy for their size and have smooth, shiny skin. That usually means they’re nice and fresh and have plenty of moisture inside. For those perfect grill marks, make sure your grill grates are clean and hot before the eggplant hits them – and don’t be tempted to move them around too much at first. Let them get that char! If you’re a garlic lover like me, totally feel free to double up on the garlic in the dressing; nobody’s judging! And if your vinaigrette looks like it’s separating a bit, just give it another good whisk right before you pour it over. You could even pair this with a cool lemon cucumber detox water for a perfectly refreshing meal!

Ingredient Notes and Substitutions for Grilled Eggplant

Sometimes you might be missing a little something, or just want to switch things up, and that’s totally fine! For the Grilled Eggplant Garlic Vinaigrette, if you don’t have red wine vinegar on hand, apple cider vinegar works too, though it’s a bit sweeter. You could even use a good quality balsamic vinegar for a richer flavor. As for the olive oil, any decent lighter olive oil or even a mild vegetable oil will do the trick if you’re running low. And hey, if you’re not a huge fan of raw garlic, you can roast a whole head of garlic first, squeeze out the sweet, mellow insides, and use that instead. So many yummy possibilities!

Frequently Asked Questions about Grilled Eggplant

Got questions about making the best Grilled Eggplant Garlic Vinaigrette? I’ve got answers! This dish is pretty forgiving, but a few little tips can make it truly spectacular.

Can I make this ahead of time?

You *can* make the grilled eggplant ahead of time, but honestly, it’s best enjoyed fresh off the grill while it’s still warm and tender. The vinaigrette can definitely be made a day or two in advance and kept in the fridge. Just give it a good whisk before you toss it with the eggplant. If you assemble it all ahead, the eggplant might get a little soft.

What are the best eggplants for grilling?

Honestly, most regular medium-sized eggplants work great for grilling! Look for ones that are firm and heavy for their size, with smooth, glossy skin. Avoid any that have soft spots or bruises. The classic globe eggplant is usually a fantastic choice for this garlic vinaigrette recipe.

How do I prevent eggplant from becoming mushy?

The key to avoiding mushy grilled eggplant is a couple of things. First, slice it to about half an inch thick – not too thin, not too thick. Second, make sure your grill is nice and hot! A good sear helps create that lovely outer texture. Also, don’t overcook it! You want it tender, but with a slight bite. It’s a delicate balance, but you’ll get the hang of it!

Can I use different types of vinegar?

Absolutely! While red wine vinegar gives our Grilled Eggplant Garlic Vinaigrette a lovely tang, feel free to experiment. Apple cider vinegar works well, or even a splash of balsamic vinegar for a deeper, richer flavor. Just be mindful that different vinegars have slightly different flavor profiles, so you might want to adjust other seasonings a bit.

What else can I serve this with?

This grilled eggplant is like the ultimate team player! It’s amazing with grilled chicken, fish, or steak. It’s also fantastic tossed with pasta, served over a bed of quinoa, or even piled onto crusty bread for a yummy appetizer. It’s also super refreshing with a fun drink like our pineapple ginger refresher!

Nutritional Information

Now, let’s talk numbers for this delicious Grilled Eggplant Garlic Vinaigrette. Keep in mind these are just estimates, you know? What you use can change things up a bit! But per serving, you’re looking at roughly 150 calories, about 12g of fat (most of that is the good unsaturated stuff!), around 10g of carbs, and a couple of grams of protein. It’s also a nice little boost of fiber!

Grilled Eggplant with Garlic Vinaigrette

Author: cocktailmixguide.com
Total Time: 20 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Smoky grilled eggplant slices tossed in a zesty garlic vinaigrette.

Ingredients

Scale

2 medium eggplants, sliced 1/2 inch thick
1/4 cup olive oil
3 cloves garlic, minced
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley, chopped, for garnish

Instructions

Preheat your grill to medium-high heat.
Brush eggplant slices with 2 tablespoons of olive oil. Grill for 4-5 minutes per side, until tender and grill marks appear.
While the eggplant grills, whisk together the remaining 2 tablespoons of olive oil, minced garlic, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl.
Place the grilled eggplant in a serving dish.
Pour the garlic vinaigrette over the warm eggplant.
Garnish with fresh parsley before serving.

Notes

You can also roast the eggplant in the oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.
Adjust the amount of garlic to your preference.

Prep Time: 10 min
Cook Time: 10 min
Category: Side Dish
Method: Grilling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 5g
Sodium: 300mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg

Keywords: grilled eggplant, eggplant recipe, garlic vinaigrette, side dish, vegetarian, grilled vegetables