Marinated Grilled Eggplant

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Difficulty: Easy - for beginners


1/2 teaspoon garlic powder
1 large eggplant
1/4 teaspoon Asian Fish Sauce
1 tablespoon dried basil
1/4 cup balsamic vinegar
2 tablespoons olive oil


Slice eggplant into 1-inch thick rounds. Sprinkle garlic salt over both sides of eggplant slices; let sit for 30 minutes to release water. Place eggplant slices in a large dish; drizzle with fish sauce. Add basil, balsamic vinegar, and olive oil; stir to evenly coat. Marinate for about 15 minutes. Preheat grill for medium heat and lightly oil the grate. Remove eggplant from marinade and arrange on preheated grill; cook until tender, occasionally basting with marinade, about 5 minutes per side.


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