*This is not the recipe to use your finest Balsamic vinegar. Find one of moderate quality and price.
It will be reduced to a syrup.
Remove the stem end and bottom from the eggplants. Slice each into ½-inch thick rounds. Place in
a colander and sprinkle with coarse kosher salt (approximately 1 tablespoon). Toss the eggplant so
that all is coated with salt and allow to “sweat” for 45 minutes to 1 hour. (This reduces bitterness.)
In the meantime, place the Balsamic in a small saucepan over medium heat and reduce to ¼ cup.
Heat grill over high heat. Rinse the eggplant slices and pat dry. Brush both sides of eggplant with
olive oil. Place slices on grill. Turn after approximately 5 minutes. Grill on other side for 3 minutes
more or until eggplant slices are well marked and have a “custardy” texture. Remove from grill
onto cookie sheet. Brush slices with the reduced balsamic and sprinkle with freshly ground black
pepper.
These are good warm or at room temperature.
By Draeger’s Dan & Kathleen Taggart
