Wednesday, February 18, 2015

Grilled Garlic Eggplant

Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height.

Eggplant is widely used in cooking, most notably as an important ingredient in dishes such as moussaka and ratatouille. Eggplant is low in fat, protein, and carbohydrates. It also contains relatively low amounts of most important vitamins and minerals.

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


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. Wash the slices 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 tbsp 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 2 tbsp balsamic vinegar and chopped parsley. This dish can be served immediately or at room temperature. Enjoy!

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