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BBQ & Grill

Grilled Baby Eggplant Agrodolce

In this vegetable side dish, the Italian sauce agrodolce translates to sour ("agro") and sweet ("dolce"). Pro tip: It's as delicious on grilled summer vegetables as it is on bitter greens and roasted winter squash. Here, grilled eggplant acts like a sponge, soaking in that addictive sweet-sour sauce as it rests. No baby eggplant? No problem. Cut large eggplant into 1/4-inch-thick slices.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 ½ pounds baby eggplant, halved
  • 4 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ½ cup red-wine vinegar
  • 3 tablespoons honey
  • 2 tablespoons golden raisins
  • 1 small clove garlic, crushed
  • ½ teaspoon crushed red pepper
  • 1 tablespoon chopped fresh mint

Directions

  1. Preheat grill to medium-high. Brush eggplant with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt.
  2. Combine the remaining 2 tablespoons oil and 1/2 teaspoon salt, vinegar, honey, raisins, garlic and crushed red pepper in a small saucepan. Bring to a boil over high heat, then reduce to a gentle simmer. Cook, stirring occasionally, until reduced to 1/2 cup, 10 to 12 minutes. Remove from heat, discard the garlic and cover.
  3. Grill the eggplant, turning once, until softened and lightly charred, 6 to 10 minutes. Transfer to a large bowl. Drizzle the agrodolce over the eggplant and toss to coat. Sprinkle with mint.