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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


Recipe Summary

35 mins
35 mins


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

scant 1 cup
192 calories; protein 1.6g; carbohydrates 22.1g; dietary fiber 4g; sugars 17.1g; fat 11.5g; saturated fat 1.6g; vitamin a iu 152.5IU; vitamin c 3.8mg; folate 4mcg; calcium 20.3mg; iron 0.7mg; magnesium 22.7mg; potassium 369.7mg; sodium 354.9mg; added sugar 10g.

1 1/2 vegetable, 1/2 other carb, 2 1/2 fat