Balsamic eggplant
Ingredients
1 large eggplant, cut into 1/4 inch (5 mm) slices
1 cup (250 ml) balsamic vinegar
1/2 cup olive oil
1/2 cup (125 ml) sugar
1 Tbs (15 ml) chopped parsley
1 Tbs (15 ml) chopped chives
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste
Directions
Sprinkle the eggplant slices with salt and drain in a colander
for 30 minutes. Rinse and pat dry. Combine the remaining
ingredients in a large non-reactive bowl and add the eggplant
slices, tossing to coat well. Marinate refrigerated for 4 hours
or overnight. Grill over moderate heat for 5 minutes on each
side.
Makes 4-6 servings