Grilled Eggplant Planks with Creamy Lemon-Garlic Dressing

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Grilled Eggplant Planks with Creamy Lemon-Garlic DressingRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Be sure to choose smaller eggplants; they'll be easier to slice and easier to handle on the grill. 

Serves 4 (serving size: 1/2 eggplant and 1 tbsp. dressing)


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2 small eggplants (about 12 oz. each)
3 tablespoons canola mayonnaise
1 tablespoon red wine vinegar
1/2 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sugar
1 grated garlic clove
Cooking spray
2 teaspoons chopped capers
1/4 teaspoon kosher salt


1. Cut eggplants lengthwise into 1/2-inch-thick slices.

2. Combine mayonnaise, vinegar, lemon juice, pepper, sugar, and grated garlic clove in a bowl.

3. Heat a grill pan over medium-high heat; coat with cooking spray. Grill eggplant 3 minutes on each side. Top with dressing, capers, and salt.

Created date

May 2016

Nutritional Information

Calories 73
Fat 3.2 g
Satfat 0.1 g
Monofat 7.8 g
Polyfat 1.2 g
Protein 2 g
Carbohydrate 10 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 257 mg
Calcium 18 mg
Sugars 4 g
Est. Added Sugars 0 g