Grilled Marinated Eggplant

Serves 6-8
Ingredients

• 1 eggplant (1-2 pounds)
• 2/3 cup olive oil (I use a mixture of plain and basil olive oil)
• 4 cloves garlic (minced or pressed)
• 6 tablespoons good quality balsamic vinegar, divided
• 1 teaspoon Thai chilies (minced/optional)

Instructions

1. Cut eggplant in half and then into 1/4” half moons.
2. 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.
3. Combine olive oil, garlic, 4 T balsamic vinegar, chilies and salt and pepper.
4. Lay Eggplant in a flat dish and cover with marinade. Let stand for 15 minutes.
5. Grill eggplant slices over medium high heat (350-400) for approximately 2-3 minutes a side, or until you get good grill marks.
6. Remove from grill and sprinkle with remaining 2T balsamic vinegar and chopped parsley. The eggplant can be served immediately or at room temperature.