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These eggplant slices will melt in your mouth. Try topping them with just a spoonful of tomato or pesto sauce and a few gratings of fresh Parmesan cheese.
Ingredients
1 large eggplant (about 1 1/4 pounds or 570g)
3 Tbsp (45mL) extra virgin olive oil
3 Tbsp (45mL) balsamic vinegar
2 cloves garlic, minced or 1/2 tsp (2g) powdered
1/4 tsp (2g) salt (sea salt if on a corn-free diet*)
Freshly grated black pepper
Directions
Preheat a wind grill to high or build a fire in a kettle grill.
Slice eggplant 1/3- to 1/2-inch (0.75 to 1.25cm) thick. In a small bowl, mix together the olive oil, balsamic vinegar, garlic, salt, and pepper. Brush both sides of the eggplant slices with the mixture.
Place eggplant on the preheated grill. If you wish to have nice grill lines, turn only once on each side. Grill eggplant slices 10 to 14 minutes.
