While I was at the Brookline Farmer’s Market, I also picked up 2 enormous eggplants for just $1 each. Now that’s a deal! Last year I made Grilled Pesto Eggplant, but this time I wanted to let the eggplant marinate before bringing it to the BBQ to grill. Later that night, the eggplant slices went on the grill with many other delicious items including chicken, sausages, and steak.
The eggplant got nicely charred on the outside and soft on the inside, and picked up the balsamic flavor. But something was missing. Cheese! The next day, I created another sandwich using two pieces of eggplant and a slice of provolone cheese on a whole wheat bun. With very little effort, you can have a great vegetarian double cheeseburger.
Grilled Balsamic Eggplant
1 large eggplant, peeled and cut into 1″ slices
1/4 c. olive oil
1/4 c. balsamic vinegar
1 t minced garlic
Salt & Pepper
Mix oil, vinegar, and garlic in a shallow dish. Season with salt and pepper. Place eggplant slices in the dish one at at time, making sure to dip both sides in the marinade. Cover the dish and place in the refrigerator for 4-6 hours.
Cook on a grill until the eggplant slices are fork tender.