This easy grilled eggplant is flavored with a little balsamic vinegar, herbs, and olive oil. This is a no-fuss recipe for grilled eggplant. Feel free to vary the seasonings.
- 1 large eggplant
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, very finely minced
- 1 pinch each thyme, basil, dill, and oregano (fresh or dried)
Heat the grill to medium-high
When the 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 the eggplant for about 10 to 15 minutes, turning and basting occasionally.
Shown with Grilled Meatloaf
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