How To Grill Eggplant
Yield
1 servingsPrep
70 minCook
15 minReady
80 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
|
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
balsamic vinegar
|
*
|
| 1 | x |
herbs
of your choice |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
|
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
balsamic vinegar
|
*
|
| 1 | x |
herbs
of your choice |
* |
Directions
Start by slicing the eggplant into quarter inch slices lengthwise - this goes for other veggies that you want to grill with it - I recommend yellow squash and zucchini.
Marinate in a baking dish with olive oil, balsamic vinegar, and just about any herbs that turn you on.
I recommend mint and oregano.
Add chopped garlic and salt and pepper to taste.
Marinate for about an hour and grill over a medium grill until they're nicely soft and grilled.
Serve warm and bask in the glow of compliments from your friends.
