Balsamic Marinated Grilled Eggplant
1 large eggplant, skinned, sliced into 1/4-inch lengthwise slices
Combine all of the ingredients and pour over the eggplant. Marinate overnight (at least four hours).
1 cup balsamic vinegar
1/2 cup sugar
1/2 cup chopped-together parsley and chives
1 tablespoon salt
1 teaspoon ground black pepper
1/2 cup light olive oil
Cook on a pre-heated grill over medium heat for about five minutes each side. The eggplant will get dark brown and lightly crisp on the outside, and soft in the center.
Yield: four servings
Sugar? Ridiculous. If I could give a zero rating I would.
Anonymous, Location not stated.
Did you even try the recipe? It was wonderful, especially the second day. As for sugar, yummmmmmmmm.
I'm from Sicily and this is how we make it over there. We usually add a bit of chopped garlic. The sugar tempers the vinegar and this recipe is just totally awesome!!!
What a ridiculous previous comment about sugar. Sugar is just as natural and useful an ingredient as eggplant. It turned out fabulous. Although, ironically, I'm out of sugar, so I used honey instead. :)
Love it! Garlic is a must
Tim, SSP NJ
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