Ingredients:

  • 1 medium eggplant (about 1 pound/450 grams)
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Fresh basil leaves, chopped (optional)
  • Crumbled feta cheese (optional for added richness)

Instructions:

  1. Slice the eggplant into 1/2-inch thick rounds and sprinkle with salt. Let sit for 20 minutes to draw out moisture.
  2. In a mixing bowl, combine olive oil, balsamic vinegar, minced garlic, oregano, salt, and pepper.
  3. Pat the eggplant slices dry with a paper towel and place them in the bowl with the marinade. Allow to marinate for 30 minutes, turning occasionally to coat evenly.
  4. Preheat your grill to medium-high heat (about 400°F/200°C).
  5. Place marinated eggplant slices on the grill grates and grill for 4-5 minutes on each side until tender and marked.
  6. Remove from grill, garnish with fresh basil and feta cheese if desired, and serve warm.