Marinated Roasted Eggplant

6 ingredients
3 steps

Ingredients

  • 10 japanese eggplants small, cut lengthwise in 1/2-in
  • 1 1/2 tablespoons coarse salt
  • 1 tablespoon balsamic vinegar
  • 3 teaspoons extra-virgin olive oil
  • 1/2 teaspoon marjoram leaves chopped
  • 2 teaspoons rosemary leaves

Directions

  1. 1
    Rub cut surfaces of the eggplant with salt. Place in a glass or steel dish cut side up for 30 minutes. Rinse eggplant, drain, and pat dry. Preheat grill to medium high.
  2. 2
    Grill eggplant for 2 minutes per side until just tender and lightly browned.
  3. 3
    In a large bowl whisk together balsamic, olive oil, marjoram, rosemary, salt and pepper. Serve at room temp.

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