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A mixture of olive oil, balsamic vinegar and garlic makes for a very flavorful grilled eggplant. It's an easy recipe - mix the simple marinade, brush the eggplant, and grill.
unpeeled (about 1 lb.)
extra virgin olive oil
Diamond Crystal kosher salt
Preheat grill, or a grill pan, over medium-high heat. I like to use my George Foreman Grill when making this recipe.
Trim the eggplant edges and slice crosswise into ½-inch-thick rounds. You should get about 12 rounds out of a large eggplant.
In a small bowl, whisk together the olive oil, vinegar, salt, pepper and garlic powder. Brush the eggplant rounds with the mixture, on both sides. Set aside any remaining sauce.
Grill the eggplant slices until golden brown and fork-tender, about 5 minutes on each side. In my George Foreman grill, I grill 5 minutes on one side, then 2 minutes on the second side.
Brush the grilled eggplant slices with the remaining marinade and serve.
Grilled Eggplant https://healthyrecipesblogs.com/grilled-eggplant-recipe/