Grilled Baby Eggplant Agrodolce
In this vegetable side dish, the Italian sauce agrodolce translates to sour ("agro") and sweet ("dolce"). It's as delicious on grilled summer vegetables as it is on bitter greens and roasted winter squash. Here, grilled eggplant acts like a sponge, soaking in that incredible sweet-sour sauce as it rests. No baby eggplant? No problem. Cut large eggplant into 1/4-inch-thick slices.
1 ½ pounds baby eggplant, halved
4 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
½ cup red wine vinegar
3 tablespoons honey
2 tablespoons golden raisins
1 small clove garlic, crushed
Preheat grill to medium-high. Brush eggplant with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt.
Combine the remaining 2 tablespoons oil and 1/2 teaspoon salt, vinegar, honey, raisins, and garlic in a small saucepan. Bring to a boil over high heat, then reduce to a gentle simmer. Cook, stirring occasionally, until reduced to 1/2 cup, 10 to 12 minutes. Remove from heat, discard the garlic and cover.
Grill the eggplant, turning once, until softened and lightly charred, 6 to 10 minutes. Transfer to a large bowl. Drizzle the agrodolce over the eggplant and toss to coat.
