Eggplant on its own is bland. Grilled eggplant with a double mustard vinaigrette is not. Medium-sized eggplants, tops removed, sliced lengthwise, brushed with olive oil, seasoned with salt and black pepper, and grilled until charred on both sides. Dressed with a vinaigrette of whole grain mustard, Dijon mustard, and white wine vinegar. Garnished with micro greens. One of my favorite things we make all summer.
The two mustards together create a dressing that is grainy and sharp at the same time. Whole grain mustard has texture and a milder heat. Dijon is smooth and punchy. Mixed with white wine vinegar, they turn grilled eggplant into something you would order at a restaurant instead of making at home.
Tips for Making Grilled Eggplant with Mustard Vinaigrette
Slice lengthwise for the best grill surface
Long, flat slices lay flat on the grill and develop even char marks. Round cross-sections roll and cook unevenly. 
Brush both sides with olive oil. Eggplant absorbs oil quickly, so be generous. Dry eggplant sticks to the grill.
Dress while warm
Whisk the whole grain mustard, Dijon, and white wine vinegar together. Drizzle over the eggplant immediately after grilling.
Warm eggplant absorbs the vinaigrette. Cold eggplant sits under it. The difference in flavour is significant.
Grilled Eggplant with Mustard Vinaigrette
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Paired with a light farmhouse ale, this grilled eggplant dish with a mustard sauce is a perfect summer side.
Ingredients
- 2 medium-sized eggplant, top removed and sliced lengthwise
- salt and black pepper
- olive oil for brushing
- 2 tablespoons whole grain mustard
- 1 tablespoon dijon mustard
- 2 tablespoons white wine vinegar
- micro greens for garnish
Instructions
- Preheat the grill to medium-high heat.
- Brush the eggplant slices with olive oil and season with salt and black pepper.
- Place the eggplant on the grill and cook until charred on both sides.
- In a small bowl, whisk together the whole grain mustard, dijon mustard, and white wine vinegar to make the vinaigrette.
- Drizzle the grilled eggplant with the mustard vinaigrette.
- Garnish with micro greens before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5
- Sodium: 300
- Fat: 10
- Carbohydrates: 15
- Fiber: 5
- Protein: 3
Frequently Asked Questions
Do I need to salt the eggplant first?
Salting draws out moisture and reduces bitterness. Sprinkle salt on the slices and let them sit for fifteen minutes, then pat dry. It is not mandatory but makes a difference.
What are micro greens?
Tiny seedlings of herbs and vegetables, used as a garnish. They add colour and a fresh, mild flavour. Baby arugula or fresh herbs work as a substitute.
Can I use a grill pan?
Yes. A cast iron grill pan over medium-high heat works well. The ridges create the same char marks as an outdoor grill.
Finally made grilled eggplant worth craving, and that grainy mustard with white wine vinegar was exactly the jolt my usual FORGETTABLE version needed. Blown away.
We salted the slices, grilled them till charred last night, and dressed them in that double mustard vinaigrette exactly as written, and honestly it tasted like something off a restaurant menu instead of my own backyard. Those two mustards together completely won me over. Do you ever swap in red wine vinegar or keep it white?
You can definitely swap in red wine vinegar. A slightly different flavor profile, but still delicious!
Threw these on the grill tonight and the double mustard vinaigrette turned plain eggplant into something genuinely perfect. Total convert now!
Made this last night and wow, so good. Thanks for a great recipe!!!