(27)
- Minutes to Prepare:
- Minutes to Cook:
- NumberofServings: 4
Ingredients 1 eggplant (2 if using small Italian eggplants)1 Tbsp honey2 Tbsp olive oil2 mashed garlic cloves1 tsp aleppo chili (optional)2 tsp balsamic vinegarSalt and pepper
Directions
(Tip: Peel stripes of skin off the eggplant to create a zebra like pattern of skin and no-skin. This is not only decorative, but makes the skin easier to bite.) Place the eggplant slices on the grill, cover, and turn down the heat to medium. Grill until marked, about 3 minutes. Turn 90 degrees to make cross-hatch grill marks. Grill until marked, about 3 more minutes. Brush the slices with remaining marinade, flip and repeat the grilling procedure on the other side. Regulate heat so that the eggplant is browning, but not burning. Remove to a plate, and drizzle with olive oil. Divide slices into 4 servings.
Slice eggplant into ½ inch thick circles.
Lay out a large sheet of paper towels. Sprinkle eggplant generously with salt on both sides and lay out on paper towels. The eggplant will release a lot of liquid. This will help get rid of bitterness (if any) and make the eggplant more succulent and less watery after its cooked. Let sit for 15 minutes, then dry both sides well with paper towels.
In a large bowl, mix honey, olive oil, garlic, chili, balsamic vinegar, salt and pepper to taste. Dunk both sides of each eggplant slice into this marinade.
Preheat the grill to high. Grab a wad of paper towel with tongs, dip it in oil, and brush it on the grill.
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I let my eggplant marinade in the sauce, in a ziploc bag, for probably an hour. I cooked it on the george foreman grill. It was wonderful. I think it had just the right amount of sweet and spicy. By the way I substituted that chili powder for 1/2 tsp of cumin and 1/2 tsp of paprika. - 9/5/10
This recipe is yummy! My husband is more of a meat and pasta guy and he ate it up! Making twice the marinade is a great suggestion and glad I did. I let the eggplant sit in the paper towels for over an hour and it was nice and tender coming off the grill. I will make this again. - 6/24/12
