The Olive Bin

Grilled Eggplant with Oregano White Balsamic

Preheat a grill or a grill pan over medium-high heat. Trim the eggplant edges and slice them crosswise into ½-inch-thick rounds. You should get about 12 rounds. In a small bowl, whisk the olive oil, vinegar, salt, pepper, and garlic powder. Brush the eggplant rounds with the mixture on both sides. Set aside any remaining sauce. Grill the eggplant slices until golden brown and fork-tender, about 5 minutes on each side. Brush the eggplant slices with the remaining marinade and serve.
Vegetables
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Ingredients

  • 1 large eggplant unpeeled (about 1 lb.)

  • 2 T of any of The Olive Bin's Extra Virgin Olive Oils

  • 1 T of The Olive Bin's Oregano White Balsamic Vinegar

  • ½ tsp Diamond Crystal kosher salt

  • ¼ tsp black pepper

  • ½ tsp garlic powder

Directions

  1. Preheat a grill or a grill pan over medium-high heat.
  2. Trim the eggplant edges and slice them crosswise into ½-inch-thick rounds. You should get about 12 rounds.
  3. In a small bowl, whisk the olive oil, vinegar, salt, pepper, and garlic powder. Brush the eggplant rounds with the mixture on both sides. Set aside any remaining sauce.
  4. Grill the eggplant slices until golden brown and fork-tender, about 5 minutes on each side.
  5. Brush the eggplant slices with the remaining marinade and serve.

Associated Products

Extra Virgin Olive Oils
Extra Virgin Olive Oils
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Oregano White Balsamic Vinegar
Oregano White Balsamic Vinegar
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