Katy’s Spicy Grilled Eggplant

  • 9 slender Asian eggplants or 2 medium globe eggplants
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced or pressed
  • 1 T balsamic vinegar
  • ¼ tsp red pepper flakes
  • 3 T chopped fresh parsley

Cut eggplants crosswise into ½” thick slices. If you are using globe eggplants, lightly salt each slice, put in colander and allow to drain for about 20 minutes. Rinse well and blot dry thoroughly. Do not salt if you are using Asian eggplants. Brush eggplant slices with olive oil, season with pepper and salt (unless you have used salt in the draining process; in that case, only use the pepper). Heat grill to medium high and grill eggplant, turning occasionally until tender about 10-12 minutes. Meanwhile, in a small bowl combine about 2-3 Tbsp olive oil, garlic, vinegar and crushed red pepper. Place the grilled eggplant on a platter, drizzle with the olive oil mixture, and generously top with the parsley.