Marinated Grilled Eggplant
Eggplant is a delicate fruit that loves the heat. But unlike certain hardier plants, such as kale, it’s very sensitive to cold, so it has to be harvested before the first frost. We decided to grill it on the barbecue and then marinate it so that we didn’t lose any of its flavour.
Ingredients
- 3/4 lb (340 g) small eggplants, cut into 1/2-inch (1 cm) thick wedges (see note)
- 1/2 cup (125 ml) water
- 3 tbsp (45 ml) white balsamic vinegar
- 1/2 tsp salt
- 1 garlic clove, halved
- 1 small bird’s eye pepper, seeded and thinly sliced
- 1 bay leaf
- 1 pinch crushed fennel seeds
- 1 pinch dried oregano
Instructions
- Preheat the grill, setting the burners to high. Oil the grate.
- Grill the eggplants for about 1 minute on each side or until browned. Set aside in a glass dish.
- Place the remaining ingredients in a small pot. Bring to a boil. Pour the hot mixture over the eggplants. Let marinate for 1 hour at room temperature.
- Drain the eggplant and pat dry. Discard the liquid (see note).
Eggplant is a delicate fruit that loves the heat. But unlike certain hardier plants, such as kale, it’s very sensitive to cold, so it has to be harvested before the first frost. We decided to grill it on the barbecue and then marinate it so that we didn’t lose any of its flavour.