Marinated Grilled Eggplant

Marinated Grilled Eggplant

  • Preparation 15 min
  • Cooking 10 min
  • Marinating 1 h
  • Servings 8

Eggplant is a delicate fruit that loves the heat. But unlike certain hardier plants, such as kale, it’s very sensitive to cold, so it has to be harvested before the first frost. We decided to grill it on the barbecue and then marinate it so that we didn’t lose any of its flavour.

  • Végétarien
  • Végétalien
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs



    • 3/4 lb (340 g) small eggplants, cut into 1/2-inch (1 cm) thick wedges (see note)
    • 1/2 cup (125 ml) water
    • 3 tbsp (45 ml) white balsamic vinegar
    • 1/2 tsp salt
    • 1 garlic clove, halved
    • 1 small bird’s eye pepper, seeded and thinly sliced
    • 1 bay leaf
    • 1 pinch crushed fennel seeds
    • 1 pinch dried oregano


Note from Ricardo

You can also use one medium-size eggplant, cut into slices ½-inch (1 cm) thick.

The garlic clove can be chopped and added to a salad dressing or flavoured mayonnaise.

Personal Note