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!