Grilled Eggplant Planks with Sherry Vinaigrette

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Grilled Eggplant Planks with Sherry VinaigretteRecipe

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)
2 tablespoons sherry vinegar
2 tablespoons olive oil
1 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
2 teaspoons fresh thyme
1/4 teaspoon kosher salt


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

2. Combine vinegar, olive oil, honey, 1/4 teaspoon kosher salt, and pepper.

3. Heat a grill pan over medium-high heat; coat with cooking spray. Grill eggplant 2 to 3 minutes on each side. Drizzle with vinegar mixture. Sprinkle with thyme and 1/4 teaspoon kosher salt.

Created date

May 2016

Nutritional Information

Calories 110
Fat 7.2 g
Satfat 1 g
Monofat 5 g
Polyfat 0.8 g
Protein 2 g
Carbohydrate 11 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 244 mg
Calcium 18 mg
Sugars 5 g
Est. Added Sugars 1 g