Some vegetables work better for grilling than others but eggplant is one of our favourites. Grilling gives eggplant a delicious smoky flavour that pairs perfectly with our sweet but tart pomegranate balsamic topping. This dish is a satisfying side to any grilled meal.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 small eggplants, (1-1/2 lb./675 g), cut lengthwise in half
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
1/3 cup pomegranate seeds
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How do I make it ?
Heat barbecue to medium heat.
Spray barbecue grate with cooking spray. Score both sides of each eggplant piece in criss-cross pattern with sharp knife; place in large bowl. Add 1 Tbsp. dressing; mix lightly.
Grill 8 to 12 min. or until eggplant is tender. Meanwhile, combine pomegranate seeds and remaining dressing.
Serve eggplant topped with pomegranate seed mixture.
Kraft Kitchen Tips!
Garnish with coarsely chopped fresh parsley before serving.
For best results, cut eggplant just before using as directed since the cut eggplant quickly darkens.
Calories From Fat
% Daily Value
Fat 1.5 g
Saturated fat 0.2 g
Cholesterol 0 mg
Sodium 60 mg
Carbohydrate 6 g
Fibre 3 g
Sugars 3 g
Protein 1 g
8 servings, 1/2 eggplant (87 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.