Grilled Eggplant


This recipe for grilled eggplant came from a radio show several years ago. It's a very simple recipe, and the leftovers taste great on a sandwich the next day. Use a good quality soy sauce. Serve hot, at room temperature, or cold.

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins


  • ¼ cup soy sauce

  • ¼ cup balsamic vinegar

  • ¼ cup olive oil

  • 1 large eggplant, peeled and cut into 1/2-inch slices


  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  2. Mix soy sauce, balsamic vinegar, and oil together in a 9x13-inch baking dish. Add eggplant slices and turn several times to coat.

  3. Lift eggplant out of marinade and carefully place onto the preheated grill, watching for flare-ups. Cook until deep brown and tender, about 5 minutes per side.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade. The actual amount consumed will vary.

Nutrition Facts (per serving)

178 Calories
14g Fat
13g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 178
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 10%
Sodium 909mg 40%
Total Carbohydrate 13g 5%
Dietary Fiber 6g 21%
Protein 3g
Vitamin C 4mg 19%
Calcium 23mg 2%
Iron 1mg 5%
Potassium 438mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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