Grilled Eggplant

Grilled Eggplant

Serves 4

2 eggplants

½ tsp. salt

¼ tsp. black pepper

½ tbsp. dried thyme

½ tbsp. dried oregano

2 cloves fresh garlic, chopped

5.4 oz. (160ml) balsamic vinegar

2 fl oz. (60ml) olive oil

What you need to do

Cut the eggplants into half moons, each piece should be cut thick enough so they can stand up on the skin easily when placed under the broiler.

Place the eggplant into a large bowl, add the salt and black pepper and toss to combine. Now add the dried thyme, oregano, garlic, balsamic vinegar and olive oil. Using your hands, coat the eggplant in the oil and herb seasoning then set aside to marinate for 10 minutes.

Heat the broiler (grill) to medium heat. Once the grill is hot, place the eggplant under the broiler skin side down. Set the bowl with the marinade aside for later.

Flip the eggplant every 3 minutes, until each side has grilled. If the eggplant is not soft, the middle isn't fully cooked through, so continue to cool until the eggplant is black and charred.

Once the eggplant is falling apart, transfer back to the marinade and stir to combine. Set aside to cool for 5 minutes and soak up more marinade, then serve immediately.