Ingredients:

  • 2 lbs globe eggplant, sliced into 1/2 inch rounds
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup balsamic vinegar
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • 2 tbsp fresh basil, chiffonade
  • 2 oz goat cheese, crumbled

Instructions:

  1. Arrange eggplant rounds on a baking sheet and sprinkle evenly with salt. Let sit for 30 minutes to draw out moisture, then pat every slice thoroughly dry with paper towels.
  2. Brush both sides of the dried slices with olive oil and season with black pepper.
  3. Preheat grill to medium-high heat. Sear eggplant slices for 4–5 minutes per side until deep grill marks appear.
  4. Whisk together balsamic vinegar, maple syrup, minced garlic, and olive oil in a small bowl.
  5. During the final 2 minutes of grilling, brush the balsamic glaze generously over the top of each slice. Let bubble and thicken for 60 seconds per side.
  6. Garnish with fresh basil and crumbled goat cheese before serving.