25 Min

• 1 large or 2 Small Eggplants
• ⅔ cup Olive Oil
• 4 cloves Garlic, minced or pressed
• 6 Tbsp Balsamic Vinegar, divided
• 1 tsp Chili Flakes
• Sea Salt and Pepper
• 1 bunch Fresh Parsley, chopped (for garnish)

Cut eggplant into 1/4-inch rounds.

Sprinkle slices with sea salt and let stand in colander 30 minutes to 1 hour to draw out moisture. Pat eggplant dry.

Combine olive oil, garlic, 4 tablespoons balsamic vinegar, chili flakes, and a dash sea salt and pepper in a bowl.

Lay eggplant in flat dish and cover with marinade. Let stand 15 minutes.

Grill eggplant slices over medium high heat (350°F to 400°F) 2 to 3 minutes on each side, or until you get good grill marks.

Remove from grill and sprinkle with remaining 2 tablespoons balsamic vinegar and chopped parsley. Eggplant can be served immediately or at room temperature.