Grilled Eggplant with Balsamic Reduction
Nothing says summer like the smoky aroma of grilled eggplant, combined with the sweet and tangy balsamic reduction.
Equipment
Ingredients
- 2 large eggplant
- ½ cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat.
- Cut the eggplant into 1/2-inch thick slices.
- In a small bowl, whisk together the balsamic vinegar, olive oil, honey, oregano, garlic powder, salt and pepper.
- Place the eggplant slices on the grill and brush with the balsamic mixture. Grill for about 4 minutes, then flip and brush with more of the balsamic mixture. Grill for an additional 4 minutes, or until the eggplant is tender and lightly charred.
- Serve the grilled eggplant with the remaining balsamic mixture.