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Grilled Eggplant with Blueberry Vinaigrette & Stone Ground Mustard

Grilled Eggplant with Blueberry Vinaigrette & Stone Ground Mustard

Enjoy the bounty of eggplant, grilled, and drizzled with blueberry and mustard vinaigrette

Course Side Dish
Cuisine American, Farmers Market, Garden Goodies, Gluten Free, Grilling
Keyword eggplant, grilling,, blueberry vinaigrette
Author Wendy Perry

Recipe Notes

There's no need for a "formal" recipe... here's how you simply throw this together!  
Prepare gas or charcoal grill to a high heat (or indoor grill pan to medium-high heat). Remove stem end of eggplant. Slice vertically into 1/4" pieces. Brush with your favorite oil. Place onto hot grill grates and cook several minutes until lightly cooked and grill marks are visible. Brush and turn to cook the other side.  Remove to serving platter.

In a small cup, whisk any sort of mustard into some of our Blueberry Vinaigrette.  Drizzle over slices of grilled eggplant. Garnish with fresh herbs of choice! ...eat!!