Monday, August 27, 2012

Grilled Eggplant

1 Large eggplant
2 tbsp olive oil
2 tbsp balsamic vinegar
2 garlic cloves
1 pinch each thyme, basil, dill and oregano
salt and pepper to taste

Heat grill.
When grill is hot, slice eggplant about 1/2-inch thick. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture.
Place eggplant on the hot preheated grill. Grill about 15 to 20 minutes, turning once.

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