Grilled Eggplant Planks with Creamy Lemon-Garlic Dressing

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Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 4 (serving size: 1/2 eggplant and 1 tbsp. dressing)
By Emily Nabors Hall
July 2016
RECIPE BY Cooking Light

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)
  • 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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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

Step 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.

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Ratings & Reviews

Delicious

jeichner
June 12, 2017
The grilled eggplant was great, but the dressing was amazing.  I'm already brainstorming new places to use this - I think it would complement many vegetables.  Bonus - this was super easy to prepare.  
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