Okra and Eggplant

[Talonstorm]

Honey Garlic Grilled Eggplant

1 eggplant (2 if using small Italian eggplants)
1 Tbsp honey
2 Tbsp olive oil
2 mashed garlic cloves
1 tsp chili (optional)
2 tsp balsamic vinegar
Salt and pepper

1. Peel stripes of skin off the eggplant (looks striped). Slice eggplant into half inch thick circles.
2. Lay on a large sheet of paper towels. Sprinkle eggplant with lots of salt on both sides and place on the paper towels. The eggplant will release lots of liquid. This will help get rid of bitterness (if any) and make the eggplant more succulent and less watery after it’s cooked. Let sit for 15 minutes, then dry both sides well with paper towels.
3. In a large bowl, mix honey, olive oil, garlic, chili, balsamic vinegar, salt and pepper to taste. Dunk both sides of each eggplant slice into this marinade.
4. Preheat the grill to high. Grab a wad of paper towel with tongs, dip it in oil, and brush it on the grill.
5. Place the eggplant slices on the grill, cover, and turn down the heat to medium. Grill until marked, about 3 minutes. Turn 90 degrees to make cross-hatch grill marks. Grill until marked, about 3 more minutes.
6. Brush the slices with remaining marinade, flip and repeat the grilling procedure on the other side. Regulate heat so that the eggplant is browning, but not burning. Remove to a plate, and drizzle with olive oil.

This is my favorite eggplant recipe. It tastes great and it isn't fried like most of the other recipes I see.