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Grilled Eggplant


Serves 4
4 large eggplants
1 clove of garlic
extra virgin olive oil
salt and pepper
Aceto Balsamico Tradizionale di Modena aged 12 years


Wash and cut the eggplant into thin slices (about 4mm - 1/8 of an inch) lengthwise. Finely mince the garlic and mix with a cup of extra virgin olive oil and a pinch of salt and pepper. Place the eggplant slices on a hot grill and brush with the olive oil mixture. Grill both sides, let cool and drizzle with a few drops of balsamic vinegar.