Balsamic Marinated Grilled Eggplant

Adapted from  Since we grow the Oriental Eggplant, aka the long skinny eggplant, I suggest two options of slicing it.  Rounds are more numerous and smaller where as lengthwise strips might be easier to handle on the grill.  You choose whatever way you want to cut it!

  • 1 large eggplant or multiple medium eggplants, either cut on the round or lengthwise in strips, 1/4 inch thick
  • 6 TBLS olive oil
  • 4 garlic cloves, minced
  • 4 TBLS balsamic vinegar
  • red chili flakes (optional)
  • salt
  • pepper to taste

Sprinkle eggplant slices with salt and let stand in a colander for about 30 minutes to draw moisture out.  Rinse to remove most of the salt, pat dry with paper towels. Combine olive oil, garlic, balsamic vinegar, chili (if using), salt, and pepper in a bowl.  Add eggplant 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 more), or until you get good grill marks.  Serve hot!