Grilled Eggplant & Basil Vinaigrette

This vibrant dish celebrates the smoky depth of charred Japanese eggplant paired with the bright, herbal notes of fresh basil. The eggplant slices are grilled until tender and marked with beautiful char, then layered in a dish with thinly sliced garlic and torn basil leaves. A splash of balsamic vinegar and a drizzle of olive oil create a simple yet sophisticated vinaigrette that soaks into the warm vegetable. The flavors meld beautifully as the dish rests, making it an excellent make-ahead option for dinner parties or casual weeknight meals. Serve it as a refreshing side dish alongside grilled meats or fish, or enjoy it as a light vegan main course. The combination of smoky, tangy, and fresh herbal flavors creates a balanced and satisfying culinary experience that highlights the natural sweetness of the eggplant.

Cooking Method: Frying, Grilling

Cuisine: Japanese

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 6

Calories: 56.8

Dietary: Gluten-free, Vegetarian

Description

This vibrant dish celebrates the smoky depth of charred Japanese eggplant paired with the bright, herbal notes of fresh basil. The eggplant slices are grilled until tender and marked with beautiful char, then layered in a dish with thinly sliced garlic and torn basil leaves. A splash of balsamic vinegar and a drizzle of olive oil create a simple yet sophisticated vinaigrette that soaks into the warm vegetable. The flavors meld beautifully as the dish rests, making it an excellent make-ahead option for dinner parties or casual weeknight meals. Serve it as a refreshing side dish alongside grilled meats or fish, or enjoy it as a light vegan main course. The combination of smoky, tangy, and fresh herbal flavors creates a balanced and satisfying culinary experience that highlights the natural sweetness of the eggplant.

Ingredients

2 pound Firm Japanese eggplant

Directions

1
Wipe the eggplants clean and slice them lengthwise or diagonally into pieces slightly less than 1/2-inch thick.
2
Discard the end pieces that are mostly skin.
3
Brush each eggplant slice on both sides with olive oil.
4
Grill the slices over medium-high heat (or broil/fry if preferred) until nicely colored and tender, turning once at a 45-degree angle to create crosshatch grill marks.
5
In a non-corrosive serving dish, create a layer of the cooked eggplant slices.
6
Season the layer with salt and freshly ground pepper, then scatter thinly sliced garlic and torn basil leaves on top.
7
Splash a little balsamic vinegar over the layer.
8
Repeat the layering process with the remaining eggplant, garlic, basil, seasoning, and vinegar until all ingredients are used.
9
Cover the dish and refrigerate for several hours or overnight to allow the flavors to meld.
10
Let the dish sit at room temperature for 30 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 56.8kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.8mg1%
Total Carbohydrate 13.4g5%
Dietary Fiber 6.8g28%
Sugars 7.9g
Protein 2.3g5%

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

Note

The flavors of this dish improve with time, so it is ideal to make it a day in advance. The warmth from the freshly grilled eggplant helps release the aromatics of the garlic and basil before chilling.

If you do not have a grill, you can pan-fry the eggplant slices in olive oil over medium heat or broil them in the oven until tender and charred.

Serve at room temperature for the best texture and flavor release.

Keywords: grilled eggplant, basil vinaigrette, vegan side dish, japanese eggplant, smoky vegetables, balsamic dressing, garlic basil, summer grilling, healthy dinner, make ahead recipe, plant based, vegetable appetizer, charred flavor, fresh herbs, simple vegan, grill marks, layered salad, olive oil dressing, summer vegetables

Read it online: https://www.chefs-mate.com/recipe/grilled-eggplant-basil-vinaigrette/