Honey Garlic Grilled Eggplant Recipe

How to make it

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• Peel stripes of skin off the eggplant to create a zebra like pattern of skin and no-skin.
• This is not only decorative, but makes the skin easier to bite.
• Slice eggplant into 1/2 inch thick circles.
• Lay out a large sheet of paper towels.
• Sprinkle eggplant generously with salt on both sides and lay out on paper towels.
• The eggplant will release a lot of liquid.
• This will help get rid of bitterness (if any) and make the eggplant more succulent and less watery after it’s cooked.
• Let sit for 15 minutes, then dry both sides well with paper towels.
• In a large bowl, mix honey, olive oil, garlic, chili, balsamic vinegar, salt and pepper to taste.
• Dunk both sides of each eggplant slice into this marinade.
• Preheat the grill to high.
• Grab a wad of paper towel with tongs, dip it in oil, and brush it on the grill.
• Place the eggplant slices on the grill, cover, and turn down the heat to medium.
• Grill until marked, about 3 minutes.
• Turn 90 degrees to make cross-hatch grill marks.
• Grill until marked, about 3 more minutes.
• Brush the slices with remaining marinade, flip and repeat the grilling procedure on the other side.
• Regulate heat so that the eggplant is browning, but not burning.
• Remove to a plate, and drizzle with olive oil.
• Divide slices into 4 servings.