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
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.