Ingredients:

  • 2 large (1.5 lb / 680g) globe eggplants, sliced into 1/2-inch rounds
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 3 cloves (15g) garlic, minced
  • 1 tsp (5g) dried oregano
  • ½ tsp (3g) smoked paprika
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh flat-leaf parsley, chopped

Instructions:

  1. Whisk together the balsamic vinegar, minced garlic, oregano, smoked paprika, salt, and pepper in a large bowl.
  2. Toss the eggplant slices gently in the marinade mixture until every piece is evenly coated.
  3. Preheat your grill to medium-high heat and brush the grates generously with olive oil to prevent sticking.
  4. Place the eggplant slices on the grill and sear for 3-4 minutes per side until the flesh transitions to a deep, mahogany-colored char and the center feels soft.
  5. Remove the slices from the heat and immediately drizzle with fresh lemon juice while they are still sizzling.
  6. Scatter the chopped parsley over the top for a bright, herbaceous contrast.