Grilled Eggplant
Grilled eggplant is an Italian delight. On Labor Day we like to grill some eggplant as an appetizer served with garlic and balsamic vinegar. Gets your tastebuds going. This is a great summer treat for any BBQ.
Servings: 5 yield(s)
Ingredients
    Ingredients
  • 5 medium eggplants
  • 10 cloves garlic
  • 5 tablespoon fresh mint, chopped
  • 20 tablespoons balsamic vinegar
  • extra virgin olive oil
  • salt
Instructions
  1. Wash the eggplant and cut it in round slices of 1/4" thick.
  2. Dip each side of the eggplant slices in EV olive oil and put them on a skillet or on the BBQ. Cook each slice until lines have formed and the eggplant has softened. Put all the slices in a serving plate. Sprinkle some salt as desired.
  3. In a bowl, mix the balsamic vinegar, the garlic chopped finely and the mint cut grossly. Mix well and spread it over the eggplant slices.
  4. Drizzle some EV olive oil over the eggplant slices. Let the eggplant marinate for 2 hours and serve.