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Side Dish
Balsamic Marinated Grilled Eggplant

Yield: four servings


1 each large eggplant, skinned, sliced into 1/4" lengthwise slices
1 c. balsamic vinegar
1/2 c. sugar
1/2 c. chopped-together parsley and chives
1 Tbsp. salt
1 tsp. ground black pepper
1/2 c. light olive oil

Combine all of the ingredients and pour over the eggplant. Marinate overnight (at least four hours).

Cook on a pre-heated grill over medium heat for about five minutes each side. The eggplant will get dark brown and lightly crisp on the outside, and soft in the center.