Grilled Eggplant Recipe
Notes
Cut in half length-wise, or thick sliced on the bias, Grilled eggplant makes a succulent grilled vegetable. Eggplant goes with many seasonings: Balsamic vinegar and Olive oil, a sprinkling of dry rub or indian spice or chinese 5 spice, or the grilled eggplants can be tossed with almost any sauce after grilling.
Ingredients
- 6 Eggplants (small)
- Olive Oil
- Balsamic vinegar
- Dry Rub (recipe)
Instructions:
- Heat grill to medium - medium hot (350°F - 400°F)
- Slice eggplants 1½ inch thick length wise or on the bias for larger eggplants.
- Lightly brush on an olive oil and balsamic vinegar mix. (Tossing is fine, be careful, eggplants can soak up a surprising amount of oil)
- Sprinkle lightly with dry rub or seasoning of your choice.
- Grill for 10 minutes each side, or until the flesh is soft.
