Today we’re having these fantastic vegan blueberry-balsamic eggplant steaks.
If you’re a regular follower, you know how I love balsamic vinegar. Lately, I’ve seen quite a few combinations of blueberry and balsamic vinegar ranging from barbecue sauces to dessert dips. So, I just had to try it myself. I received some beautiful Indian Eggplants in my CSA box this week. Initially, I’d thought of making a hot and sour eggplant recipe. Then I remembered the beautiful blueberry-balsamic combination and my bottle of Lawry’s Balsamic Herb Marinade. Yum. I think this one’s going to be a winner.
Blueberry-Balsamic Eggplant Steaks
1.5 pounds (3 small) eggplant*, sliced about 1-inch thick (about 20 slices)
3/4 cup Lawry’s Balsamic Herb Marinade
1 cup blueberries, roughly mashed
3/4 cup water
1/2 cup olive oil
4 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon red pepper flakes
1/4 cup brown sugar
1/4 cup soy sauce
*I used Indian Eggplant, because the shape is rounder throughout, but most varieties of eggplant will work well.
Place all ingredients in a large zippered freezer bag and refrigerate from 30 minutes to overnight.
Place eggplant slices on hot grill and baste with marinade, reserving excess marinade for dipping. Grill eggplant about 15-20 minutes, flipping once. Serve with marinade and caramelized onions, if desired.
Have leftovers? Try Bacon Blueberry-Balsamic Penne.
Wow. These are so delicious. I will have to try more blueberry-balsamic combinations in the future. I absolutely love the seared caramelized flavor of the eggplant and the blueberries are fantastic. The caramelized onions on top are delicious and bring out the flavor of the marinade, but aren’t essential.
This post is shared at·Tuesdays at the Table,·Slightly Indulgent Tuesday,·Tasty Tuesday, Delectable Tuesday,·Tempt My Tummy Tuesday,·Delicious Dishes,·Real Food Wednesday, Recipe of the Week, Hearth and Souland Tasty Tuesday.