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Grilled Eggplant with Sweet and Sour Bacon Chutney

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


  • 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


  • 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.


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