Grilled Eggplant with Sherry Vinegar Drizzle

Name: Grilled Eggplant with Sherry Vinegar Drizzle
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Ingredients: 1 cup sherry wine vinegar; 1/3 cup sugar; Olive oil; 4 cloves garlic, finely chopped; 2 medium eggplants

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Ingredients

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1 cup sherry wine vinegar

1/3 cup sugar

Olive oil

4 cloves garlic, finely chopped

2 medium eggplants

Directions

Watch how to make this recipe.

Prepare a charcoal grill with hot coals or heat a gas grill.
In a non-corrosive saucepan, reduce the sherry wine vinegar and sugar by boiling rapidly until reduced to 1/4 cup, about 5 minutes. It should be thick and syrupy. (You've just made your own balsamic vinegar.)
Meanwhile, heat a tablespoon of olive oil in a small saute pan, add the garlic and cook for 1 minute until browned.
Slice the eggplants vertically in 12 very thin slices with the skin on.
Brush the eggplant slices with olive oil and grill them until they are just about to burn, the duration will depend on how hot the grill is. You want some char here, nearly black is good. (You can also do this on a skillet.)
Drizzle the vinegar syrup over the eggplant slices and garnish with the garlic.