1 large eggplant
6 tbsp extra virgin olive oil
4 garlic cloves, minced
4 tbsp balsamic vinegar
salt & pepper to taste
1
Cut eggplant in half and then slice into 1/4 inch slices.
2
Sprinkle eggplant slices with salt and let stand in a colander for 30 minutes to dry.
3
Give the slices a quick rinse to remove salt and pat them dry with paper towel.
4
In a small bowl, combine olive oil, garlic, balsamic vinegar, salt, and pepper.
5
Place eggplant slices in marinade, cover, and refrigerate for at least 15 minutes.
6
Heat a grill or grill pan to medium-high and grill for 2 to 3 minutes per side.
7
Remove from grill and brush with any remaining marinade.
Ingredients
1 large eggplant
6 tbsp extra virgin olive oil
4 garlic cloves, minced
4 tbsp balsamic vinegar
salt & pepper to taste
