Grilled Eggplant With Sherry Vinegar Drizzle
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Prepare a charcoal grill with hot coals or heat a gas grill
3
In a non-corrosive saucepan, reduce the sherry wine vinegar and sugar by boiling rapidly until reduced to 1/4 cup, about 5 minutes
4
It should be thick and syrupy
5
(You've just made your own balsamic vinegar
6
) Meanwhile, heat a tablespoon of olive oil in a small saute pan, add the garlic and cook for 1 minute until browned
7
Slice the eggplants vertically in 12 very thin slices with the skin on
8
Brush the eggplant slices with olive oil and grill them until they are just about to burn, the duration will depend on how hot the grill is
9
You want some char here, nearly black is good
10
(You can also do this on a skillet
11
) Drizzle the vinegar syrup over the eggplant slices and garnish with the garlic