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
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.