I first had this at a New Year's party. I am embarrassed to say that I may have eaten most of it. I was given a quick brief from the hostess about how to prepare it. This is what I came up with. —ourlastsupper
eggplant, 1-2 pounds
Cloves garlic, minced or pressed
Thai Chilies, minced
Salt and pepper to taste
In This Recipe
Cut eggplant in half and then into 1/4” half moons.
Sprinkle eggplant slices with kosher salt and let stand in a colander for 30 minutes to an hour to draw moisture out of the eggplant. Give the slices a quick rinse to remove most of the salt without saturating the eggplant. Place the slices between two clean kitchen towels to dry off.
Combine olive oil, garlic, 4 T balsamic vinegar, chilies and salt and pepper.
Lay Eggplant in a flat dish and cover with marinade. Let stand for 15 minutes.
Grill eggplant slices over medium high heat (350-400) for approximately 2-3 minutes a side, or until you get good grill marks.
Remove from grill and sprinkle with remaining 2T balsamic vinegar and chopped parsley. The eggplant can can be served immediately or at room temperature.