Eggplant Balsamic

Our Theio Taso's go to crowd pleaser, this eggplant recipe couldn't be more simple, and more delicious. This dish can only go as far as the deliciousness of the produce, but eggplant is absorbent that the sweetness from the balsamic vinegar will make it shine . There are nearly a dozen varieties of eggplant, and depending where you live, access to every variety is limited. We recommend bulbous eggplant species, and not Chinese or Japanese (tube-like).

** Not all balsamic vinegar brands are gluten-free.

Ingredients

2 large bulbous eggplants or 5 small sized

1 pinch of fried oregano for finishing

Marinade

1/2 cup of Aged balsamic vinegar

1/3 Cup Olive Oil

2 cloves garlic- minced

2 Tbsp Salt

1 Tsp Black Pepper

Steps

• Slice the eggplant into circles, 1/4 inch thick.. Be as precise as possible so the slices cook at roughly the same speed. Use thicker cuts towards the ends of the eggplant to avoid charring mini slices. You will also want to move quickly

• Prepare the marinade by adding all of the ingredients to a small bowl or shaker, but the olive oil last, whisking while pouring.

• In baking dish(es) or trays, lay the eggplant slices down flat, and pour in the marinade evenly. The marinade will not completely cover the slices.

• Let soak for 15 minutes, then flip and soak for another 15 minutes.

• Prepare a grill, with oiled grates, to medium-high heat.

• Add slices on the grill, keeping an eye on any burning. You may have to rotate depending on your grill's hotspots.

• Flip, after the edges start to curl. Be sure not to overcook and dry them out.. The marinade should protect from drying out while providing enough sugar to develop some char.

• Typically, the grill lid does not need to be closed, but if your grill doesn't run super hot you may want to cover to help cook the eggplant through.

• Once cooked, add to a serving or baking dish and cover to keep steam in place.

• Finish with Oregano, and a drizzle of balsamic for show. :)

This method works for a variety of vegetables, like Peppers, Fennel, Zucchini, Asparagus, Portobello Mushrooms caps, even Watermelon.