Ingredients:

  • 1.5 lb Globe Eggplant, sliced into 1/2-inch rounds
  • 1 tsp Kosher salt
  • 1/4 cup Extra virgin olive oil
  • 3 tbsp Balsamic vinegar
  • 2 cloves Garlic, minced fine
  • 1 tsp Dried oregano
  • 1/2 tsp Black pepper
  • 1 tsp Honey

Instructions:

  1. Arrange eggplant rounds on a baking sheet, sprinkle evenly with salt, and let sit for 30 minutes. Note: You'll see beads of water on the surface; this is the sweat happening.
  2. Rinse the salt off the eggplant slices under cold water and pat each slice completely dry with paper towels. Note: Wet eggplant steams, but dry eggplant chars.
  3. In a small mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, dried oregano, black pepper, and honey.
  4. Brush both sides of each eggplant slice generously with the balsamic marinade and let them marinate for 10 minutes.
  5. Preheat the outdoor grill or cast iron grill pan to medium high heat.
  6. Place eggplant slices on the grill and cook for 4–5 minutes per side.
  7. Flip the slices only when they release easily from the grate and show deep, dark brown grill marks.
  8. Remove from heat once the centers feel slightly soft when pressed with a spatula.