Ingredients:
- 2 baby eggplants
- 1 tablespoon honey
- 2 tablespoons olive oil
- 2 cloves garlic, mashed
- 1/4 teaspoon Sriracha sauce
- 2 teaspoons balsamic vinegar
- Salt and Pepper to taste
Directions:
Pre-heat your grill to high.
With a potato peel remove strips of skin off the eggplant. Slice the eggplant, long ways, into 1/2 inch slices. Arrange the eggplant slices on sheets of paper towels.
Season the the eggplant slices with a generous amount of salt on both sides. This will cause the eggplant to release most of the liquid they contain, removing the bitterness of the eggplant while causing it to be less watery during grilling. Let the salted eggplant set for about 15 minutes, then pat dry with additional paper towels.
In a bowl mix honey, olive oil, garlic Sriracha, balsamic vinegar, salt and pepper. Dip both sides of each eggplant slice into mixture. Oil grilled. Place eggplant slices on the grill, cover. Grill for about 3 minutes, rotate 90 degrees and grill for an additional 3 minutes. Brush remaining sauce on the slices, flip and repeat process. Adjust heat through the grilling to insure eggplant is not burning.
Serve immediately.
