Ingredients

The following ingredients have 3 Servings
  • 1 large eggplant (unpeeled (about 1 lb.)*)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Instruction

  • Preheat a grill or a grill pan, over medium-high heat. I like to use a dual-contact electric grill when making this recipe.
  • Trim the eggplant edges and slice crosswise into 1/2-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 dual-contact electric grill, I grill 5 minutes on one side, then 2 minutes on the second side.
  • Brush the eggplant slices with the remaining marinade and serve.