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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This is delicious as is or for a nice presentation stack with fresh or grill tomatoes, and mozzarella cheese. Drizzle with the leftover marinade. Ingredients:
2 lbs eggplants, peeled and sliced |
1/3 cup olive oil |
1/3 cup fig balsamic vinegar |
2 -4 garlic cloves, minced |
1/4 teaspoon black pepper |
1 pinch chili pepper flakes |
1 teaspoon fresh thyme, loose packed |
1 teaspoon fresh rosemary, loose packed |
1 teaspoon fresh oregano, loose packed |
10 ounces mozzarella cheese (thinly sliced or shredded) (optional) |
3 tomatoes, sliced thin (optional) |
Directions:
1. Mix all marinade ingredients together in a large container with a lid.
2. Add eggplant and toss to coat.
3. Marinade for 1-8 hours.
4. Heat grill.
5. When grill is hot place eggplant on the hot preheated grill. Grill about 10 minutes, turning once.
6. Enjoy as is or.
7. Top with cheese and tomato slices.
8. You can drizzle with balsamic that has been reduce by half.
9. garnish with herbs.
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