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Marinated Roasted Eggplant

Marinated Roasted Eggplant
YIELDS
4 servings
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Ingredients

10
small Japanese eggplants, cut lengthwise in ½-inch slices
1 ½
Tbsp coarse salt
1
Tbsp balsamic vinegar
3
tsp extra virgin olive oil
½
tsp marjoram leaves, chopped
2
tsp rosemary leaves
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Directions

Step 1

Rub cut surfaces of the eggplant with salt. Place in a glass or steel dish cut side up for 30 minutes. Rinse eggplant, drain, and pat dry. Preheat grill to medium high.

Step 2

Grill eggplant for 2 minutes per side until just tender and lightly browned.

Step 3

In a large bowl whisk together balsamic, olive oil, marjoram, rosemary, salt and pepper. Serve at room temp.

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