Grilled Eggplant (Because- It’s a “Clean 15” AND Delicious)

Eggplant- A Clean 15 Veggie

This is a simple eggplant recipe, but once you know how to cook eggplant this way, you can add it to a variety of dishes. Just change up the spices and seasonings, adding some kind of protein, for a great main dish. Another plus- eggplant’s not on the “dirty dozen” list, so I’m not as concerned about buying it organic.

We make a yummy sandwich with this eggplant (and some melted cheese, with or without bacon) at The New Deli. We also serve a salad with the grilled eggplant in it, tossed with Italian dressing, avocado, tomato, and Parmesan cheese. I love it in an omelet, or on pizza. A big batch of this will hold up for at least a week in the refrigerator; the reduced vinegar and soy sauce act to preserve the veggies. Serves 4 to 6.


  • 1 large eggplant, or several Japanese eggplants
  • 1 red pepper
  • 1 medium onion
  • Olive oil, to drizzle on layers
  • 1/4 c. soy sauce
  • 1/4 c. balsamic vinegar


1. Add to a hot pan (preferably a 12″ iron pan, as it holds heat and distributes it well) and grill* : > 1 red pepper, sliced into strips > Drizzle of olive oil

2. Add and keep grilling on medium-high heat, stirring some: > 1 onion, sliced

3. Move grilled peppers and onion off to side, and add: > 1 eggplant, sliced into strips > Drizzle olive oil (2-4 TBS.)

4. Pile the grilled pepper mix back on top of the grilling eggplant, to help it to steam some. Turn the pan on low to finish cooking the eggplant until tender, stirring occasionally.

5. When eggplant’s cooked through (no longer white and spongy looking), turn pan back on high heat. Add: > 1/4 c. soy sauce > 1/4 c. balsamic vinegar

6. Let the mix cook on high just a few minutes, stirring often, so the soy sauce and vinegar can boil off some. Remove from heat, and continue stirring occasionally, to let off steam so mixture won’t be too soggy.

7. Serve this dish hot or cold, by itself, over rice, with salad greens, or as a sandwich condiment.

*An alternative method is to use the oven; no stirring of veggies is necessary. Roast the vegetables at 350 for 40-60 minutes, in a clay pot( or in an iron pan), until tender. An alternate method is to microwave the veggies for 10-20 min., using the clay pot or a ceramic bowl with a plate over it.

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