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Grilled Eggplant with Sweet and Sour Bacon Chutney
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Grilled Eggplant with Sweet and Sour Bacon Chutney

Grilled eggplant with sweet and sour bacon chutney brings bold flavor to an easy weeknight dish. Add a crisp green salad on the side to round out the meal with a satisfying crunch.
Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 290kcal

Ingredients

  • 4 graffiti or Japanese eggplants sliced lengthwise into 1/2-inch planks
  • 1 Tbsp. olive oil
  • 1/2 tsp. kosher salt
  • 3 oz. finely chopped center-cut bacon slices
  • 1/2 cup finely chopped red onion
  • 1 minced garlic clove
  • 1/2 cup fresh diced tomatoes
  • 1/3 cup white balsamic vinegar
  • 2 tsp. lower-sodium soy sauce or tamari
  • 1 tsp. brown sugar
  • 1/4 tsp. crushed red pepper flakes

Instructions

  • Heat a grill pan coated with cooking spray over medium-high. Brush eggplants with oil and season with salt. Grill, turning occasionally, until lightly charred and tender, about 8 minutes.
  • Place bacon in a large skillet and turn heat to medium. Cook bacon until fat renders and bacon turns crisp, about 4 to 5 minutes. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until softened and fragrant. Add tomatoes, vinegar, soy sauce, sugar, and red pepper flakes; simmer over medium heat 20 minutes, until reduced and mixture becomes jammy.
  • Serve chutney over grilled eggplant.

Nutrition

Serving: 1g | Calories: 290kcal | Carbohydrates: 33g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Sodium: 680mg | Fiber: 11g | Sugar: 21g