In this week's podcast, I give you my best-kept secrets on grilling Eggplant. You can see the transcript here and check out the video of me grilling it.
Dry Italian seasoning can be substituted for Herbs de Provence.
Serving size: 4-6
Ingredients:
1 large eggplant
1/8 cup olive oil
1/8 cup balsamic vinegar
1/8 cup soy sauce
1 tablespoons herbs de Provence
1/2 teaspoon granulated garlic
1/8 cup barbecue sauce
1/3 cup water
Directions:
Slice eggplant 1 inch thick and place in a Ziploc bag. Pour olive oil, balsamic vinegar, soy sauce, herbs de Provence, and garlic in the bag. Mix the barbecue sauce and water together and add to the eggplant. Marinate up to 3 hours in the fridge before cooking. Grill over a hot fire, turning continually, charring the eggplant to your likeness. Eggplant will soften when it's off the grill as it sits.