Ingredients:

  • 2 medium (450g) Asian eggplants, sliced into ½ inch rounds
  • 2 tbsp (30ml) olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 1 cup (150g) cherry tomatoes, halved
  • ¼ cup (40g) red onion, thinly sliced
  • ¼ cup (15g) fresh flat-leaf parsley, chopped
  • 2 tbsp (8g) fresh mint leaves, torn
  • 3 tbsp (45ml) balsamic vinegar
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 clove (5g) garlic, minced
  • 1 tsp (5ml) honey

Instructions:

  1. Slice the Asian eggplants into uniform ½ inch rounds to ensure they cook evenly.
  2. In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, minced garlic, and honey until emulsified; set aside.
  3. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
  4. Heat your grill to medium-high. Place eggplant slices directly on the grates and cook for 3-5 minutes per side until mahogany-colored grill marks appear and the center is velvety and soft.
  5. Remove eggplant from the grill and let them cool for 5 minutes on a paper-towel-lined plate.
  6. In a large bowl, combine the halved cherry tomatoes, sliced red onion, and chopped parsley and mint.
  7. Gently fold in the grilled eggplant slices to avoid breaking them.
  8. Drizzle the balsamic vinaigrette over the top and toss lightly.