Grilled & Marinated Eggplant

If you like eggplant, you will love this recipe, & if you hate eggplant, this will likely convince you it can taste amazing,  Forget the soggy, gritty texture you probably associate with eggplant, this recipe is grilled dry, marinated, & served cold for eggplant perfection.This recipe needs to marinate for 2-3 hours so make sure you make it early :)


You will need:

1/2 cup loosely packed fresh flat-leaf parsley leaves

2 tablespoons drained capers

1 medium garlic clove, peeled and sliced

1/2 teaspoon dried oregano, preferably Sicilian

1/4 teaspoon minced peperoncini or red pepper flakes

1/4 cup extra virgin olive oil

Kosher salt and freshly ground black pepper

1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thick

3 tablespoons balsamic vinegar

1: Finely chop the parsley with the capers and garlic. Add the oregano and peperoncini and chop everything together. Put the mixture in a bowl, stir in the oil, & season with salt and pepper.

2: Preheat your BBQ until smoking hot. Grill the eggplant until well marked (3-6 mins) then flip and cook for another 3 mins.  Remove from grill.  Do not put any oil or salt on the eggplant before grilling.

3: Dip Eggplant slices in balsamic vinegar, and place in a dish with 1/3 of the marinade spread around in the bottom.

3: Keep layering the eggplant & marinade mixture until all your slices are covered.  Cover in plastic wrap and marinate at room temperature for 2-3 hours before serving.  Enjoy!