Cook Time: 15 minutes
1 large eggplant, sliced
3-4 tablespoons of olive oil
2 tablespoons of your favorite balsamic vinegar
2 cloves fresh garlic, minced
a dash each of fresh or dried herbs such as: thyme, basil, dill, and oregano
salt and freshly grated black pepper as desired
When grill is hot, slice eggplant about 1/2-inch thick.
In bowl, blend together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper.
Brush both sides of the eggplant slices with the oil and vinegar mixture.
Place eggplant on the hot preheated grill.
Grill about 15 to 20 minutes, turning once.