Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

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


Ingredient Checklist


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

  • 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; iron 1mg; sodium 244mg; calcium 18mg; sugars 5g; added sugar 1g.