Rating: 2 stars
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Be sure to choose smaller eggplants; they'll be easier to slice and easier to handle on the grill.  

Emily Nabors Hall
Recipe by Cooking Light July 2016

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

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

Ingredient Checklist

Directions

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

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

  • 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.

Nutrition Facts

110 calories; fat 7.2g; saturated fat 1g; mono fat 5g; poly fat 0.8g; protein 2g; carbohydrates 11g; fiber 6g; cholesterol 0mg; iron 1mg; sodium 244mg; calcium 18mg; sugars 5g; added sugar 1g.
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