Ingredients

The following ingredients have 4 Servings
  • 1 medium eggplant
  • oil spray (e.g. Pam)
  • 2 tablespoon olive or vegetable oil
  • 2 tablespoon Ketchup
  • 1 1/2 tablespoon Red Wine Vinegar (or white)
  • 1 tablespoon Maple syrup (or honey)
  • 1 teaspoon dried oregano
  • pinch Each: garlic powder, salt, pepper

Instruction

  • HEAT GRILL to medium high (425-450F).
  • MAKE GLAZE: Whisk all ingredients for glaze in small bowl or measuring cup. Note 1.
  • PREPARE EGGPLANT FOR GRILLING: Cut off stem and bottom of eggplant (discard), then cut eggplant horizontally into 1/2 inch slices. Place rounds on pan in single layer. Brush each eggplant round with glaze on side facing up (I use a pastry. brush). Spray well with oil to avoid sticking on grill.
  • GRILL EGGPLANT: Place eggplant, glaze side down, on grill. Glaze the plain side facing up. Spray with oil. Close lid and grill for 3 minutes. For cross-hatched grill marks, do a quarter turn of each round and continue to grill for another minute. Turn eggplant over. Close lid and grill the other side for 3-4 minutes. (Note 2 - to broil)
  • SERVE: hot or at room temperature. If you have a bit of glaze left over, brush top side of eggplant again. (This is optional).