Italian-Style Grilled Eggplant
- 1/3 cup extra-virgin olive oil
- 2 globe eggplants
- 1 1/2 tsp. salt
- 1 tsp. freshly ground pepper
- 2 Tbs. minced fresh flat-leaf parsley
- 1 tsp. fresh thyme
- 2 Tbs. balsamic vinegar
- 1 garlic clove, minced
Cut the eggplants lengthwise into slices 1⁄2 inch thick. Brush both sides with olive oil and season with the salt and pepper. Grill the eggplant until golden brown and crisp, 6 to 7 minutes. Turn and grill until golden brown and crisp on the other side, about 4 minutes more. Transfer the eggplant to a platter and set aside.
Put the remaining olive oil in a shallow baking dish and add the parsley, thyme, vinegar and garlic. Add the warm eggplant slices and let stand for 1 hour, then turn and let stand for 1 hour more. Serve immediately, or cover and refrigerate for up to 1 week. Serve at room temperature. Serves 4.
Adapted from New Healthy Kitchen Series, Starters, by Georgeanne Brennan (Simon & Schuster, 2006).