Grilled Eggplant Planks with Creamy Lemon-Garlic Dressing

Name: Grilled Eggplant Planks with Creamy Lemon-Garlic Dressing
Yield: Serves 4 (serving size: 1/2 eggplant and 1 tbsp. dressing)
Ingredients: 2 small eggplants (about 12 oz. each); 3 tablespoons canola mayonnaise; 1 tablespoon red wine vinegar; ½ teaspoon lemon juice; ¼ teaspoon freshly ground black pepper; ¼ teaspoon sugar; 1 grated garlic clove; Cooking spray; 2 teaspoons chopped capers; ¼ teaspoon kosher salt

2 Ratings
2 Reviews

Be sure to choose smaller eggplants; they'll be easier to slice and easier to handle on the grill.

By Emily Nabors Hall

Recipe by Cooking Light July 2016

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:

Serves 4 (serving size: 1/2 eggplant and 1 tbsp. dressing)

Nutrition Info

Directions

Step 1
Cut eggplants lengthwise into 1/2-inch-thick slices.

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Step 2
Combine mayonnaise, vinegar, lemon juice, pepper, sugar, and grated garlic clove in a bowl.
Step 3
Heat a grill pan over medium-high heat; coat with cooking spray. Grill eggplant 3 minutes on each side. Top with dressing, capers, and salt.

Nutrition Facts

Per Serving:

73 calories; fat 3.2g; saturated fat 0.1g; mono fat 7.8g; poly fat 1.2g; protein 2g; carbohydrates 10g; fiber 6g; iron 1mg; sodium 257mg; calcium 18mg; sugars 4g.

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daneanp

07/02/2018

I agree, the sauce was good. But the eggplant planks seemed very boring. I did peel the eggplant first. Grilled 8 minutes per side. I don't know....we normally enjoy grilled veggies but this didn't really do it for us.

jeichner

06/11/2017

The grilled eggplant was great, but the dressing was amazing. I'm already brainstorming new places to use this - I think it would complement many vegetables. Bonus - this was super easy to prepare.

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