As we dive into the warmer months, it's time to start grilling veggies instead of just turning them all into mash. Grilled vegetables are a staple side dish during the summer, and eggplant happens to be one of our favorites! This grilled eggplant recipe, using our Neapolitan Herb Balsamic Vinegar, any of our ultra-premium Extra Virgin Olive Oils and our Lemon Pepper is so quick and easy to make. This method can be used with other veggies, just adjust the grilling time as needed. 

Pro tip: doubling or tripling the recipe allows you to save the leftovers to use on salads or over rice throughout the week. 

Ingredients:

• 1/3 cup loosely packed fresh flat-leaf parsley leaves 
• 1/4 cup Rocky Mountain Olive Oil Neapolitan Herb Dark Balsamic Vinegar
• 1/4 cup any Rocky Mountain Olive Oil Extra Virgin Olive Oils + 2 tablespoons
• Grind Spice Co Lemon Pepper to taste
• 1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thick

Directions:

In the bowl of a food processor or blender add the oil, vinegar, parsley and lemon pepper. Pulse to finely chop the parsley. Pour into a bowl and reserve.

Preheat an outdoor charcoal or 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 to 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 the slices 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 for longer). Serve at room temperature.