This Grilled Eggplant is simple yet so delicious. Lightly charred and drizzled with homemade balsamic dressing, this elegant dish can be served as an appetizer or part of the main course.
– 1 medium eggplant
– 1 small bunch of arugula optional
– 2 tsp. salt or to taste
For the balsamic dressing
– 3 tbsp. extra virgin olive oil
– 3 tbsp. balsamic vinegar
– 1 garlic clove, minced
Slice the eggplant into about ½ inch (or a bit thinner) circles. Arrange the slices on a large cutting board and sprinkle with salt on both sides. Let them rest while preparing the balsamic dressing.
After about 2 minutes, check to see if they have developed nice char marks, and then flip them over onto the other side. Once cooked, remove and place on a chopping board to rest.
To plate the grilled eggplant, massage a handful of arugula or baby spinach in your hands and place in the center of the plate. Drizzle the greens with the balsamic dressing. Arrange the eggplant slices in a circle around the greens and generously drizzle with balsamic vinegar dressing. Serve.