let's make

grilled eggplant


– 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.


sprinkle with salt on both sides


To make the dressing, add the olive oil, balsamic vinegar, and garlic into a small jar. Shake or stir well with a spoon.


Once the pan is hot, place the eggplant slices on top in a single layer and leave to cook. After about 2 minutes, and then flip them over onto the other side. 


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.

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