Grilled BBQ Eggplant with Pomodoras Caramelised Balsamic – A Smoky, Sweet Showstopper
If you’re firing up the barbecue this weekend, it’s time to give humble eggplant the spotlight it deserves. This Grilled BBQ Eggplant recipe is smoky, sticky, and beautifully balanced with a generous drizzle of Pomodoras Caramelised Balsamic Dressing.
Whether you’re catering for vegetarians, looking to lighten up the grill, or simply want something different on your plate, this dish is a flavour bomb waiting to happen. It’s quick, easy, and so satisfying you’ll be guarding the leftovers (if there are any).
Why BBQ Eggplant Works So Well
Eggplant is like a sponge—it soaks up all the smoky char from the BBQ and the rich, sweet tang of our Caramelised Balsamic Dressing. The result? Soft, caramelised flesh with crispy, golden edges and irresistible flavour.
Top BBQ Tips for Perfect Eggplant
- Slice evenly: Aim for 1cm-thick rounds so they cook evenly and don’t fall apart.
- Salt before grilling: Lightly salt your slices and let them rest for 10–15 mins to draw out bitterness and excess moisture.
- Brush with oil: A light coat of olive oil helps prevent sticking and gets that beautiful char.
- Finish with flavour: Drizzle with Pomodoras Caramelised Balsamic just before serving for a glossy, sweet-sour glaze.
How to Use Leftover BBQ Eggplant
Don’t let your BBQ bounty go to waste! Leftover grilled eggplant is delicious the next day:
- Add to a wrap with hummus and rocket
- Toss through a couscous or quinoa salad
- Layer on a pizza or flatbread
- Blend into a smoky baba ganoush-style dip
- Chop and stir through pasta with feta and basil
Serving Ideas
Serve this BBQ eggplant as:
- A vibrant side dish for your grilled meats
- A veggie main topped with crumbled feta or goat’s cheese
- Part of a Mediterranean-inspired BBQ platter with olives, tomatoes, and grilled capsicum
It’s a dish that looks fancy but feels effortless—just how summer entertaining should be.
Bring the BBQ to Life with Pomodoras
Made in Maleny and loved Australia-wide, our Caramelised Balsamic Dressing is the not-so-secret ingredient that turns grilled veg into a gourmet dish. It’s thick, rich, and just sweet enough to complement the smokiness of your BBQ.
Grab a bottle, slice your eggplant, and get that grill going—this is summer cooking made simple.
Grilled BBQ Eggplant with Caramelised Balsamic – The Star of Your Summer Grill
Course: Sides, BBQCuisine: Gluten Free4
servings40
minutes8
minutes Ah, the timeless tradition of the great Aussie BBQ! Whether it is to celebrate a birthday, a wedding, a footy game or for no particular reason at all, the BBQ is part of the quintessential Aussie lifestyle.
Aside from the usual BBQ foods such as steak, snags, onion and chicken kebabs – have you considered grilled eggplant as part of your family feast? When marinated with Chris’ Famous Balsamic Dressing this makes for a wonderful addition to any winter BBQ.
Ingredients
1 Eggplant
salt & olive oil
Directions
- Slice the eggplant in 1cm slices
- Marinate slices with salt, oil and a generous drizzle of Pomodoras Caramelised Balsamic (both sides)
- Stack the slices and let marinade in the fridge for 30min.
- Grill slices on the BBQ 5min on first side and 2min on the other.
Notes
- *Chef’s tip; You might also like to add a little cumin to give it a Moroccan flavour.
- This recipe also works beautifully with zucchini and butternut pumpkin.
