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Grilled Eggplant Planks with Sherry Vinaigrette

Photo: Jennifer Causey; Styling: Claire Spollen

 
Yield

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

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.