Grilled Eggplant with Oregano White Balsamic

Grilled Eggplant with Oregano White Balsamic

Take your grilled eggplant to the next level with our Oregano Balsamic.

Products used: Oregano Balsamic Vinegar, Portuguese Cobrançosa Extra Virgin Olive Oil (EVOO), Sicilian Sea Salt

Ingredients

1 large Eggplant
3 Tbsp SOOC Portuguese Cobrancosa Extra Virgin Olive Oil
2 Tbsp SOOC Oregano White Balsamic Vinegar
2 cloves Garlic, finely minced
1 pinch each: Thyme, Basil, Dill, and Oregano
SOOC Sicilian Sea Salt, to taste
Fresh Ground Pepper, to taste

Directions

Slice eggplant about ½ inch thick. Heat the grill.

In a small bowl, whisk together Extra Virgin Olive Oil, Oregano Balsamic, garlic, herbs, Sicilian Sea Salt, and pepper. Brush both sides of the eggplant slices with the mixture.

Grill about 15-20 minutes, turning once. Serve on top of a salad or as a side dish.