Ingredients
Scale
2 medium eggplants, sliced into 1/2-inch rounds
2 tablespoons olive oil
Salt and black pepper, to taste
1/4 cup balsamic vinegar
1 tablespoon honey or maple syrup
Fresh basil leaves, for garnish (optional)
Instructions
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Preheat grill or grill pan over medium-high heat.
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Brush eggplant slices with olive oil and season with salt and pepper.
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Grill eggplant for 3–4 minutes per side until tender and nicely charred.
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In a small saucepan, combine balsamic vinegar and honey. Simmer over low heat for 5–7 minutes until slightly thickened.
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Drizzle the balsamic glaze over the grilled eggplant.
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Garnish with fresh basil if desired and serve warm or at room temperature.