Recipe Instructions:
INGREDIENTS
6 Small, Firm Eggplants (About 4-5 Inches In Length)
1/3 Cup Olive Oil
2 Cloves Garlic, Minced
1 1/2 Cups Ripe Cherry Or Grape Tomatoes Cut In Half
3 Tablespoons Chopped, Fresh Herb Of Choice (I used Basil and Mint In The Photo)
2 Tablespoons Balsamic Vinegar
Salt And Pepper To Taste
INSTRUCTIONS
Slice the eggplants into 1/2 inch rounds.
Heat up the grill and brush it lightly with a little of the olive oil.
Lay the eggplant rounds on the grill, and brush the tops lightly with olive oil.
Grill about 4 minutes on each side, or until they are soft and golden brown.
Remove the cooked eggplant to a serving platter, and continue cooking until they are all completely cooked.
Chop the eggplant into 2 inch pieces.
Spread over the eggplants, the cherry tomatoes, garlic, and herbs.
Mix the remaining oil with the balsamic vinegar, and sprinkle over the dish.
Season with salt and pepper, and mix the mixture lightly, being careful not to break up the eggplant.
