Grilled Eggplant with Fresh Mint and Honey
Created by: Executive Chef Kevin Hermann
Cook Time: 12 mins, Prep Time: 20 mins, Serves: 4-6

1/2lb Eggplant, Washed and Cut into ½ inch Slices
3T Extra Virgin Olive Oil (EVOO)
3T Balsamic Vinegar
2T Rosemary, Minced
Sea Salt & Black Pepper

Honey Drizzle
¼C Mint, Chiffonade
½C Honey
2T Extra Virgin Olive Oil


1. Preheat grill to medium heat. In a large mixing bowl, toss the eggplant, 3T EVOO, balsamic vinegar and rosemary together. Mix until eggplant is evenly coated. Season with sea salt and fresh black pepper. Place on the grill and cook for 5 mins covered.

2. In a separate mixing bowl add the mint, honey and 2T EVOO. Mix until combined.

3. Uncover the eggplant, turn over each slice and cook for an additional 5 mins covered.

4. Place eggplant on a cutting board and cut into ½ inch squares. In a mixing bowl toss eggplant and honey mixture.

Serve as a side during your next cookout. Cover and refrigerate for up to 5 days.

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