I made this tonight to go along with our Italian sausage sandwiches. The tanginess of balsamic really brought out a lot of sweetness in the eggplant. Super easy and super tasty.
Eggplant, washed and cut into 1/2″ thick slices.
Kosher salt sprinkled on eggplant slices
1/2 cub olive oil
1/4 cup balsamic vinegar
1. Whisk olive oil and vinegar in bowl.
2. Brush on eggplant slices.
3. Grill for 20-25 minutes, turning once while cooking.
4. Serve and enjoy. To protect yourself from major burns, resist urge to eat directly off of grill.