All Year
30 min
Serves 4-6
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Grilled Eggplant with Oregano White Balsamic

Grilled Eggplant with Oregano White Balsamic


  • 1 large eggplant
  • 3 T Spanish
  • 2 T Oregano White Balsamic
  • 2 cloves garlic, finely minced
  • 1 pinch each: thyme, basil, dill and oregano
  • Sicilian Sea Salt and fresh ground pepper to taste


  • 1. Slice eggplant about 1/2 in thick. Heat grill.
  • 2. In a small bowl, whisk together olive oil, balsamic, garlic, herbs, salt and pepper. Brush both sides of the eggplant slices with the mixture.
  • 3. Grill about 15-20 minutes, turning once. Serve on top of a salad or as a side dish.

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Recipe Products

  • Oregano White Balsamic Vinegar

    Oregano White Balsamic Vinegar

    Pick A Size - 200 mL or 375 mL or 750 mL:

  • Sicilian Sea Salt

    Sicilian Sea Salt