Grilled Eggplant
Ingredients:
- Olive oil
- Vinegar – red wine or balsamic are fine
- Herbs – basil, cilantro, dill – whatever you’d like
- Eggplant
- Salt (for salt water)
For marinade:
- Mix olive oil and vinegar (both red wine vinegar and balsamic vinegar work well)
- Add a pinch of herbs: basil, cilantro, dill – whatever you would like
- Let sit for 2 hours
- For a more herb-infused oil, put oil in a pan, heat up with herbs and let it cool down in a cool, dark place (pantry is fine). Add vinegar when ready to use.
For eggplant:
- Cut eggplant in half (lengthwise), and then again so you have four 1/2 inch pieces
- Soak in salt water for 10 minutes and rinse with fresh water
- Add marinade to each side of eggplant, let sit
- Grill 15-20 minutes total, only flipping the eggplant once. (Otherwise it gets rubbery.)
