Grilled Eggplant with Herbs and Balsamic Vinegar
Number of servings : Prep time: Cooking time: Type of meal : | Side Dishes | Side Dishes Special diet
Number of servings :
Prep time:
Cooking time:
Type of meal : | Side Dishes | Side Dishes
Special diet :
Ingredients
1 medium eggplant, sliced into circles, unpeeled
1/4 cup (50 mL) balsamic vinegar
1/2 tsp (2 mL) dried basil
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) ground black pepper
Directions
The eggplant (or aubergine) is delicious grilled and served with lamb or beef.
Using a kitchen brush, coat both sides of the eggplant with the balsamic vinegar. Next, combine the basil, thyme, garlic powder, oregano and black pepper in a bowl; sprinkle over both sides of the eggplant. On an outdoor or indoor grill (I like to use an indoor grill), spread the eggplant evenly and grill about 4 minutes on each side or until grill marks appear.
Makes 6 servings.
Kenny Kick: Feel free to use this recipe with other vegetables. Experiment with different things like mushrooms, peppers, and zucchini.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:498
