Ingredients
- 10 small Japanese eggplants, cut lengthwise in 1/2-in
- 1 1/2 tablespoons coarse salt
- 1 tablespoon balsamic vinegar
- 3 teaspoons extra virgin olive oil
- 1/2 teaspoon marjoram leaves, chopped
- 2 teaspoons rosemary leaves
Make it step by step
- Rub cut surfaces of the eggplant with salt. Place in a glass or steel dish cut side up for 30 minutes. Rinse eggplant, drain, and pat dry. Preheat grill to medium high.
- Grill eggplant for 2 minutes per side until just tender and lightly browned.
- In a large bowl whisk together balsamic, olive oil, marjoram, rosemary, salt and pepper. Serve at room temp.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.