Balsamic Marinated Grilled Eggplant

Balsamic Marinated Grilled Eggplant

Ingredients

Serves 4 as a side

1 large eggplant

6 tablespoons olive oil

4 garlic cloves, minced

4 tablespoons balsamic vinegar

1 Thai chili, minced (optional)

Fine grain salt

Ground black pepper to taste

Directions

Cut eggplant in half and then slice into ¼-inch thick half moons.

Sprinkle eggplant slices with salt and let stand in a colander for about 30 minutes to draw moisture out.

Give the slices a quick rinse to remove most of the salt, pat them dry with paper towels. Set aside.

In a small bowl combine olive oil, garlic, balsamic vinegar, Thai chili (if using), salt, and pepper in a bowl.

Combine eggplant and marinade in a Ziploc bag or a shallow dish. Seal or cover and marinate for at least 15 minutes.

Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates) and Grill eggplant slices for approximately 2 to 3 minutes a side, or until you get good grill marks.

Remove from grill and brush with leftover marinade remaining , sprinkle with chopped parsley, and serve!