Aubergines Grillées au four - Featuring D&D Poudman

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

Sprinkle salt on both sides of the eggplant slices and let sit for 30 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, and balsamic vinegar.

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

Preheat the grill to medium-high heat.

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

Remove the eggplant from the grill and let cool slightly.

Chop fresh basil and sprinkle over the grilled eggplant.

Drizzle with additional olive oil and season with black pepper before serving.

Equipment Needed

Spice Level:

Dietary