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Side Dish
Balsamic Marinated Grilled Eggplant |
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Yield: four servings
Ingredients:
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1 each |
large eggplant, skinned, sliced into 1/4" lengthwise slices |
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1 c. |
balsamic vinegar |
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1/2 c. |
sugar |
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1/2 c. |
chopped-together parsley and chives |
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1 Tbsp. |
salt |
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1 tsp. |
ground black pepper |
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1/2 c. |
light olive oil |
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Procedure:
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.
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