Grilled Marinated Eggplant

Grilled Marinated Eggplant

A Medium Sized Eggplant Peeled And Cut Lengthwise Into About 1/2 Inch Thick  Slices

A Tablespoon Of Balsamic Vinegar

1/3 Cup Of Olive Oil

A Garlic Clove Cut In Half

A Fresh Basil Leave Torn In Half

A Teaspoon Of Chopped Fresh Rosemary

1/2 Teaspoon Of Fresh Thyme

A Teaspoon Of Chopped Fresh Italian Parsley

1/4 Teaspoon Of Sea Salt

A Pinch Of Ground Black Pepper

Grilled Marinated Eggplant

Combine the balsamic vinegar, the olive oil, the garlic, the basil, the rosemary, the thyme, the parsley, the sea salt, and the black pepper in a mixing bowl. Whisk until well blended.

Place the eggplant slices into the bowl with the marinade. Mix well. Let the eggplant marinate for 30 minutes.

Cook the eggplant on a hot gas or charcoal grill for three to five minutes on each side until the eggplant slices develop grill marks and are slightly browned.

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