Grilled Eggplant Appetizer

Three stakes of grilled eggplant, topped with goat cheese, red bell pepper slices, basil leaves, and balsamic glaze, sit on a long white serving platter.

Grilled eggplant is a healthy and tasty appetizer that can easily be made on the grill. As a bonus, it is a great option for your vegetarian or vegan friends. It is simple to prepare, but makes an elegant presentation and has a fresh and bright taste.

The step of salting and resting the eggplant is important to remove the bitterness which significantly improves the flavor. The blackening of the bell pepper is also a great way to add flavor and is worth taking the time to do properly.

The balsamic vinegar reduction can be purchased or made yourself. However, adding it to the finished dish should be left to the last minute. All the elements can be pre-prepared and assembled just before serving.

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A grilled slice of eggplant, topped with goat cheese, red bell pepper slices, basil, and balsamic vinegar, sits on a white plate.
Grilled eggplant is a healthy and tasty appetizer that can easily be made on the grill.
Slices of eggplant and whole red peppers are cooking on a grill over red hot coals.
Brush the oil on the eggplant. Place over the direct heat and grill each side until you have nice color, 5 or 6 minutes per side.
Looking down on to raw eggplant slices and whole red bell peppers starting to cook on a grill with red hot coals.
The eggplant and bell peppers are flavor boosted by grilling over charcoal before placing in the stack.
Three stakes of grilled eggplant, topped with goat cheese, red bell pepper slices, basil leaves, and balsamic glaze, sit on a long white serving platter.
Grilled eggplant appetizer is simple to prepare, but makes an elegant presentation and has a fresh and bright taste.

Grilled Eggplant Appetizer Recipe

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Three stakes of grilled eggplant, topped with goat cheese, red bell pepper slices, basil leaves, and balsamic glaze, sit on a long white serving platter.
This is a healthy and tasty Grilled Eggplant Appetizer made on the grill. As a bonus, it is a great option for your vegetarian or vegan friends.
Preparation 30 minutes
Cook 30 minutes
Ready in 1 hour
Servings 6 Servings
CourseAppetizer
InfluenceGlobal
DifficultySeasoned
MethodGrill

Ingredients

  • 1 large red bell pepper
  • olive oil for brushing eggplant and bell pepper
  • 1 globe eggplant
  • 2 tablespoons coarse salt
  • 1/2 cup goat cheese softened
  • balsamic reduction
  • basil leaves for garnish

Equipment

  • barbecue, set for direct grilling

Directions

  • Preheat the BBQ to medium-high heat for direct grilling.
  • Slice the eggplant into about ⅜ inch (1cm) slices. Not too thin or they will get mushy when you grill them.
  • Coat the red pepper all over with olive oil then place directly over the direct heat grill. Cook to get a good black char all over, turning the pepper over the grill as needed. Once well charred, place the bell pepper in a bowl covered with plastic wrap or in a resealable type plastic bag. Let the pepper steam for about 30 minutes. Remove the charred skin and slice lengthwise into ¼ inch (6mm) strips. Set aside.
  • Sprinkle the salt evenly over both sides of the eggplant to help remove some of the bitterness and draw out some of the moisture. Let sit for 10 or 15 minutes, shake off any excess salt, then pat dry with paper towel.
  • Brush the oil on the eggplant. Place over the direct heat and grill each side until you have nice color, 5 or 6 minutes per side.
  • To assemble start with a base of eggplant then add about 1 tablespoon of goat cheese, 2 strips of bell pepper, then drizzle with the balsamic reduction and garnish with a basil leaf. Serve immediately.

Nutritional Information

Serving: 6gSodium: 2398mgCalcium: 38mgVitamin C: 27mgVitamin A: 887IUSugar: 4gFiber: 3gPotassium: 225mgCholesterol: 9mgCalories: 100kcalMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 3gFat: 7gProtein: 4gCarbohydrates: 7gIron: 1mg

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About Steve Waldron

I like to take a “normal” meal and put a twist on it including cooking it outdoors on charcoal, wood, or propane.

Learn more about Steve Waldron
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