Ingredients
Eggplant
- 1 medium eggplant
- 2 tsp sea salt (or to taste)
Dressing
- 2 tbsp high-quality balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 small garlic clove, minced
For Serving
- 1 small bunch of arugula (optional)
Instructions
- Cut eggplant: Slice the eggplant into ½ inch or thinner circles. Arrange them on a large cutting board and sprinkle both sides with the sea salt. Let them rest while preparing the dressing to draw out moisture.
- Make dressing: In a small bowl or jar, combine the olive oil, minced garlic, and balsamic vinegar. Stir or shake well to blend the flavors.
- Preheat griddle: Heat a grilling pan over medium heat. Meanwhile, gently pat the eggplant slices dry with a kitchen towel to remove excess water.
- Grill eggplant: Place the eggplant slices in a single layer on the hot grilling pan. Cook for about 2 minutes, or until char marks appear, then flip and cook the other side until tender. Remove the cooked slices and let them rest. Repeat with remaining slices.
- Serve eggplant: Arrange a handful of arugula or baby spinach in the center of a plate, massaging it lightly. Drizzle the greens with some of the balsamic dressing. Arrange the grilled eggplant slices around the greens in a circle and generously drizzle the remaining dressing over the eggplant. Serve immediately and enjoy.
Notes
- Salt helps to draw out moisture and reduces bitterness from the eggplant.
- Drying the eggplant slices before grilling prevents sogginess and helps achieve better char marks.
- You can substitute arugula with baby spinach or other leafy greens based on preference.
- Use high-quality balsamic vinegar and extra virgin olive oil for the best flavor.
- Grilled eggplant is delicious served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
