Grilled Marinated Eggplant

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Eggplant, 1-2 pounds
  • 4 Cloves Garlic
  • 1 tsp Thai chilies

• Condiments

  • 6 tbsp Balsamic vinegar

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2/3 cup Olive oil

Found on food52.com

Description

Ingredients

• 1 eggplant, 1-2 pounds
• 2/3 cup Olive Oil
• 4 Cloves garlic, minced or pressed
• 4 tablespoons Balsamic Vinegar
• 2 tablespoons Balsamic Vinegar
• 1 teaspoon Thai Chilies, minced
• Salt and pepper to taste

Directions

• Cut eggplant in half and then into 1/4” half moons.
• Sprinkle eggplant slices with kosher salt and let stand in a colander for 30 minutes to an hour to draw moisture out of the eggplant. Give the slices a quick rinse to remove most of the salt without saturating the eggplant. Place the slices between two clean kitchen towels to dry off.
• Combine olive oil, garlic, 4 T balsamic vinegar, chilies and salt and pepper.
• Lay Eggplant in a flat dish and cover with marinade. Let stand for 15 minutes.
• Grill eggplant slices over medium high heat (350-400) for approximately 2-3 minutes a side, or until you get good grill marks.
• Remove from grill and sprinkle with remaining 2T balsamic vinegar and chopped parsley. The eggplant can can be served immediately or at room temperature.