1/3 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup of Neapolitan Herb Dark Balsamic
1/4 cup of Ultra Premium Extra Virgin Olive Oil + 2 tablespoons
kosher salt and fresh ground pepper to taste
1 medium eggplant (3/4 a pound), pealed and sliced about 1/3" thick
In a bowl of a food processor or blender add the oil, vinegar, parsley, salt and pepper. Pulse to finely chop the parsley.
Preheat an outdoor charcoal, gas grill or a grill pan until smoking hot. Brush the eggplant slices on each side with olive oil and then arrange the slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 - 6 minutes then turn the slices over.
Cook until tender about 3 minutes more.
Pour the marinade into a shallow dish and dip the hot slices into the marinade and set it aside on a plate. Continue grilling and dipping the eggplant until all sides are cooked and seasoned. Spoon the rest of the marinade over the cooked eggplant and then cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours or refrigerate longer. Serve at room temperature.
Recipe from Veronica Foods