Grilled Eggplant with Oregano White Balsamic



  • 1 large eggplant
  • 3 T olive oil (flavor of your choice)
  • 2 T Oregano White Balsamic
  • 2 cloves garlic, finely minced
  • 1 pinch each: thyme, basil, dill and oregano
  • Sicilian Sea Salt and fresh ground pepper to taste


  • 1. Slice eggplant about 1/2 inch thick. Heat grill.
  • 2. In a small bowl, whisk together olive oil, balsamic, garlic, herbs, salt and pepper. Brush both sides of the eggplant slices with the mixture.
  • 3. Grill about 15-20 minutes, turning once. Serve on top of a salad or as a side dish.
  • *credit to Saratoga

Posted on

May 31, 2019

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