Grilled Calliope Eggplant with Rosemary

Calliope eggplant offers a delicious, delicate flavor and delightfully creamy bite. They are smaller than regular eggplant at mere two to four inches, this variety is less seedy and less bitter, too. It gets tender quickly when cooked. This Grilled Fairy Tale Eggplant with Rosemary is quick to grill or roast in the oven.


  • 1 pound Calliope eggplant, sliced

  • Kosher salt

  • ¼ cup olive oil; more for brushing

  • 2 medium cloves garlic, finely chopped

  • 1 tablespoon fresh rosemary, coarsely chopped

  • 1 tablespoon white balsamic vinegar

  • Freshly ground black pepper


  1. Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.

  2. Mix the oil, garlic, rosemary, vinegar, salt, and pepper. Put the eggplant slices in a 9” x 13” pan and pour the oil mixture over the eggplant. Mix it around so that all the eggplant is covered. Let it sit for about 15 minutes.

  3. Place the eggplant on the grill. Grill, covered, until grill marks appear, 1 to 5 minutes. Using tongs, carefully flip the eggplant and grill, covered, until completely tender, 1 to 3 minutes more.

  4. Arrange on a serving platter.