In this vegetable side dish, the Italian sauce agrodolce translates to sour ("agro") and sweet ("dolce"). Pro tip: It's as delicious on grilled summer vegetables as it is on bitter greens and roasted winter squash. Here, grilled eggplant acts like a sponge, soaking in that addictive sweet-sour sauce as it rests. No baby eggplant? No problem. Cut large eggplant into 1/4-inch-thick slices. Source: EatingWell Magazine, July/August 2018

Julia Clancy


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high. Brush eggplant with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt.

  • Combine the remaining 2 tablespoons oil and 1/2 teaspoon salt, vinegar, honey, raisins, garlic and crushed red pepper in a small saucepan. Bring to a boil over high heat, then reduce to a gentle simmer. Cook, stirring occasionally, until reduced to 1/2 cup, 10 to 12 minutes. Remove from heat, discard the garlic and cover.

  • Grill the eggplant, turning once, until softened and lightly charred, 6 to 10 minutes. Transfer to a large bowl. Drizzle the agrodolce over the eggplant and toss to coat. Sprinkle with mint.

Nutrition Facts

192 calories; 11.5 g total fat; 1.6 g saturated fat; 355 mg sodium. 370 mg potassium; 22.1 g carbohydrates; 4 g fiber; 17 g sugar; 1.6 g protein; 152 IU vitamin a iu; 4 mg vitamin c; 4 mcg folate; 20 mg calcium; 1 mg iron; 23 mg magnesium; 10 g added sugar;

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Rating: 5 stars
Wow what a great recipe! My husband doesn t even like eggplant and he loved this recipe. I used Japanese eeggplant from the garden. There will be many repeat performances of this recipe! Read More