I used to skip eggplant at the store because I didn’t know what to do with it — it always seemed fussy or bland. But once I tried grilling it and topping it with balsamic glaze? Game-changer. The eggplant turns tender with a hint of smokiness, and the glaze gives it this glossy, slightly sweet finish. Now, it’s one of those easy veggie sides I always make when we’re grilling. It’s fancy enough for guests but simple enough for a Tuesday night.

Ingredients

• 2 medium eggplants, sliced into ½-inch rounds

• 2 tbsp olive oil

• Salt and pepper, to taste

For the balsamic glaze:

• ½ cup balsamic vinegar

• 1 tbsp honey or maple syrup

Instructions

1. Preheat your grill to medium-high heat.

2. Brush eggplant slices on both sides with olive oil and sprinkle with salt and pepper.

3. Grill eggplant for about 4–5 minutes per side, or until soft with nice grill marks.

4. Meanwhile, make the glaze: In a small saucepan, bring balsamic vinegar and honey to a simmer over medium heat. Let it reduce for about 8–10 minutes, stirring occasionally, until thickened and syrupy.

5. Drizzle the glaze over the grilled eggplant right before serving. Add fresh herbs like basil or parsley if you’d like!

Sarah’s Tips

• Don’t skip salting the eggplant if it tastes a bit bitter — just slice, salt lightly, and let sit for 15 minutes before grilling, then pat dry.

• Want to make it a meal? Serve over quinoa, couscous, or with fresh mozzarella and tomatoes.

• The glaze can be made ahead and stored in the fridge for up to a week. Just reheat gently before using.

• No grill? A grill pan or broiler works beautifully too.

Nutrition (Per Serving):

• Calories: 110

• Protein: 2g

• Carbs: 12g

• Fat: 7g

• Fiber: 3g

• Sugar: 8g