Amazing grilled eggplants in a Pakse night market / Lao street food

Preheat the grill to medium-high heat.

Slice the eggplants into 1/2-inch thick rounds.

Sprinkle salt on both sides of the eggplant slices and let them sit for 15 minutes to draw out moisture.

Rinse the eggplant slices under cold water and pat dry with paper towels.

In a small bowl, whisk together olive oil, minced garlic, lemon juice, black pepper, and balsamic vinegar.

Brush both sides of the eggplant slices with the olive oil mixture.

Place the eggplant slices on the grill and cook for 4-5 minutes per side until tender and grill marks appear.

Remove the eggplants from the grill and transfer to a serving platter.

Drizzle with additional olive oil and sprinkle with fresh herbs before serving.

Dietary