Marinated Grilled Eggplant Recipe

Recipesfull introduces to you: Vegetable Side Dish Recipes. (Marinated Grilled Eggplant Recipe). Simple prep plus simple ingredients equals great food! Serve warm as a side dish or with all your favorite burger fixings.

Brief

Prep 5 mins

Cook: 10 mins

Additional: 45 mins

Total: 1hr

Servings: 4

Yield: 4 servings

Marinated Grilled Eggplant Recipe

Ingredients

1 teaspoon garlic salt

1 large eggplant

sliced into 1-inch thick rounds

¼ teaspoon Asian fish sauce

1 tablespoon dried basil

¼ cup balsamic vinegar

2 tablespoons olive oil

Side Dish

Directions

Step 1

Sprinkle garlic salt over both sides of eggplant slices; let sit for 30 minutes to release water.

Step 2

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.

Step 3

Preheat grill for medium heat and lightly oil the grate.

Step 4

Remove eggplant from marinade and arrange on preheated grill; cook until tender occasionally basting with marinade about 5 minutes per side.

Nutritional Information

Marinated Grilled Eggplant Recipe

Servings Per Recipe:4

Calories: 113.2

% Daily Value *

Protein: 2g 4%

Carbohydrates: 12.5g 4%

Dietary Fiber: 6g 24%

Sugars: 6.2g

Fat: 7.1g 11%

Saturated Fat: 1g 5%

Vitamin A Iu: 113.8IU 2%

Niacin Equivalents: 1.4mg 11%

Vitamin B6: 0.2mg 12%

Vitamin C: 3.8mg 6%

Folate: 37.7mcg 9%

Calcium: 37.2mg 4%

Iron: 0.9mg 5%

Magnesium: 24.9mg 9%

Potassium: 431.4mg 12%

Sodium: 483.5mg 19%

Thiamin: 0.1mg 9%

Calories From Fat: 64.1

*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.