Ingredients

1 eggplant, 1-2 pounds
2/3 cup Olive Oil
4 Cloves garlic, minced or pressed
4 tablespoons Balsamic Vinegar
2 tablespoons Balsamic Vinegar
1 teaspoon Thai Chilies, minced
Salt and pepper to taste

Directions

Cut eggplant in half and then into 1/4” half moons. Sprinkle eggplant slices with kosher salt and let stand in a colander for 30 minutes to an hour to draw moisture out of the eggplant. Give the slices a quick rinse to remove most of the salt without saturating the eggplant.

Place the slices between two clean kitchen towels to dry off. Combine olive oil, garlic, 4 T balsamic vinegar, chilies and salt and pepper. Lay Eggplant in a flat dish and cover with marinade. Let stand for 15 minutes. Grill eggplant slices over medium high heat (350-400) for approximately 2-3 minutes a side, or until you get good grill marks.

Remove from grill and sprinkle with remaining 2T balsamic vinegar and chopped parsley. The eggplant can can be served immediately or at room temperature.