Globe Eggplant with Sun-Dried Tomato Vinaigrette


I wanted something different during our normal grilling out but I didn’t know what. I was just tired of  having the same old thing. the regular side items. So, I was out one day and found a Cookbook called  Weber’s New Real Grilling: The Ultimate Cookbook for Every Backyard Griller.

This was my first time trying eggplant on the grill and I was a little hesitant, to say the least.  I just couldn’t wait to dig in. Hence, as to why the picture looks the way it does. I had to do a taste test before it was officially time to eat. It was delicious!

The recipe is below.

Serves 4

Prep Time: 15 minutes

Grilling Time: 8-10 minutes

  1. Prepare the grill for direct cooking over medium heat (350° to 450°F)
  2. Whisk the vinaigrette ingredients, including 1/4 teaspoon salt and 1/8 teaspoon pepper. Add 1/3 cup oil in a steady stream, whisking constantly to emulsify. Set aside.
  3. Cut the eggplants crosswise into 1/2-inch slices. brush both slices of each slice with oil and season evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. grill over direct medium heat, with the lid closed, until well-marked and tender, 8 to 10 minutes, turning once or twice. Place the slices on a platter. Immediately spoon the vinaigrette over the top. Serve warm or at room temperature.


4  sun-dried tomato halves packed in oil, drained and minced

2 tablespoons balsamic vinegar

1 tablespoon minced shallot

1 teaspoon dried oregano

1 teaspoon honey

Kosher salt

freshly ground black pepper

Extra virgin olive oil

2 globe eggplant, each about 1 pound, ends trimmed


~Please let me know if you give this recipe a try.

Updated to give a closer view.






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