Honey Garlic Grilled Eggplant

Makes 2 servings 

  • 1 eggplant, about 1-1/4 pounds
  • 2 tsp honey
  • 4 tsp olive oil
  • 2 mashed garlic cloves
  • 2 Tbsp balsamic vinegar
  • Salt
  • Pepper
  1. Wash the eggplant and cut off the ends.  With a vegetable peeler, remove stripes of skin from the eggplant, lengthwise, to create alternating stripes of skin and no-skin. This is not only decorative, but makes the skin easier to bite. Slice eggplant crosswise into ½ inch thick circles.
  2. Lay out a large sheet of paper towels. Sprinkle eggplant generously with salt on both sides and lay out on paper towels. The eggplant will release a lot of liquid. This will help get rid of bitterness (if any) and make the eggplant more succulent and less watery after it’s cooked. Let sit for 15 to 30 minutes, then dry both sides well with paper towels.
  3. In a large bowl, wide enough to hold the largest eggplant slice, mix honey, olive oil, garlic, balsamic vinegar, and pepper to taste.
  4. Coat the grill with a non-stick spray and preheat it to HIGH.
  5. Dip one side of each slice of eggplant into the mixture in the bowl and place the eggplant slices on the grill, cover, and turn down the heat to MEDIUM. Grill until marked, about 3 minutes. Rotate each slice 90 degrees to make cross-hatch grill marks. Grill until marked, about 3 more minutes.
  6. Brush or spoon the remaining marinade on the eggplant slices, then flip them over and repeat the grilling procedure on the other side. Regulate heat so that the eggplant is browning, but not burning.
  7. Remove from heat and serve while still warm.