Sicilian Grilled Eggplant with Fresh Basil and Balsamic Glaze
Savor the essence of Sicily with this delectable grilled eggplant recipe, topped with aromatic fresh basil and a rich balsamic glaze for a dish that's bursting with Mediterranean flavors.
Equipment
- Grill or grill pan
- Pastry brush
- Serving platter
Ingredients
- 2 large eggplants, cut into 1/2-inch slices about 1.5 pounds or 680 grams
- 3 tbsp olive oil 45 ml
- Salt and pepper to taste
- 1 cup fresh basil leaves, roughly torn about 20 grams
- 1/4 cup balsamic glaze 60 ml
- 1/4 cup crumbled feta cheese optional for garnish, about 50 grams
Instructions
- Preheat your grill to a medium-high heat.
- Brush both sides of the eggplant slices with olive oil and season them with salt and pepper.
- Place the eggplant slices on the grill and cook for about 4-5 minutes on each side, or until they are tender and have nice grill marks.
- Arrange the grilled eggplant on a serving platter.
- Drizzle the balsamic glaze over the eggplant slices while they are still warm.
- Sprinkle the torn basil leaves over the top. If using, add the crumbled feta cheese as garnish.
- Serve immediately, or let it sit at room temperature for flavors to meld.
Notes
For a vegan option, omit the feta cheese or use a dairy-free cheese alternative.
The balsamic glaze can be store-bought or homemade. If you prefer to make your own, simmer balsamic vinegar until it reduces and thickens to a syrup-like consistency.
To prevent sticking, make sure the grill is clean and oiled before cooking the eggplant.
This dish can be served as a side, or as part of a larger mezze platter.