Recipe courtesy of Eli Zabar
Save Recipe Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Level:
Easy
Total:
30 min
Prep:
10 min
Cook:
20 min
Level:
Easy

Ingredients

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Grilled Eggplant

Recipe courtesy of Michele Urvater

Grilled Eggplant Parm

Recipe courtesy of Valerie Bertinelli

Grilled Japanese Eggplant

Recipe courtesy of Bobby Flay

Grilled Eggplant Teriyaki

Recipe courtesy of Colleen A Patrick-Goudreau

Grilled Eggplant Parm

Recipe courtesy of Classico®

Grilled Eggplant Soup

Recipe courtesy of Kathy Cary

Browse Reviews By Keyword

          Latest Stories