Total Time: 25 minutes
Ingredients
- 1 eggplant
- 3 Tbsp canola oil
- 2 Tbsp balsamic vinegar
- 2 clove garlic, minced
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1 dash salt
- 1 dash pepper
Eggplants are low in calories and a good source of dietary fiber making them the perfect addition to the grill this summer!
Preparation Notes
Choose eggplants that are heavy for their size, without cracks of discolorations. Store eggplants in the refrigerator crisper drawer for 5 to 7 days
Directions
-
Combine oil, vinegar, garlic, herbs, salt and pepper and brush both sides of eggplant that has been cut into 1" slices.
-
Heat grill to medium and grill eggplant 15 to 20 minutes, or until tender, turning once.