Grilled Balsamic Eggplant

Posted by Alayne Gardner-Carimi on

Lusciously tender grilled eggplant, with bits of crispy charred edges here and there can be one of the great treats of summer. 

Ingredients (serves 2-4)
1 eggplant (about 1-2 lb.)
 cup vomFASS Don Carlos Extra Virgin Olive Oil
4 cloves garlic, minced or pressed
6 Tbsp vomFASS Aceto Balsamic Maletti, divided
1 tsp Thai chilies, minced
Salt and pepper, to taste
1 bunch fresh parsley, chopped (for garnish)

Cut eggplant in half lengthwise, and then into ¼-inch half moons.
Sprinkle eggplant slices with kosher salt and let stand in a colander for 30 minutes to 1 hour to draw moisture out of the eggplant. (This keeps the eggplant from being rubbery, helps it cook faster, and reduces bitterness.)
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. 
Create marinade with Don Carlos Extra Virgin Olive Oil, garlic, 4 tablespoons vomFASS Aceto Balsamic Maletti, Thai chilies, and a dash of salt and pepper in a bowl. 
Lay the eggplant in a non-reactive flat dish and cover with marinade. Let stand for 15 minutes. 
Grill eggplant slices over medium high heat (350°F to 400°F) for approximately 2 to 3 minutes on each side, or until you get good grill marks.
Remove from the grill and sprinkle with remaining 2 tablespoons balsamic vinegar and chopped parsley.
The eggplant can be served immediately or at room temperature.

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