Recipes

Instructions: 

1. Heat your grill to high. 
2. Peel the eggplant. Slice ½” thick. With summer-fresh eggplant, it’s not necessary to salt it prior to grilling. 
3. In a small bowl, mix the 3 T of olive oil, garlic, red pepper flakes, and balsamic. 
4. Brush generously with olive oil, salt to taste, and grill until you have lovely grill marks.
5. Flip and continue cooking until tender.  
6. Remove to a platter, pour the olive oil mixture over, and shower with rough cut parsley.