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Middle Eastern Grilled Eggplant
Marinade for Middle Eastern Grilled Eggplant:
Eggplant, skin on, sliced 1/4" thick
Mix 2 Tbsp. Pomegranate molasses (*available in Asian or Middle Eastern import stores)
1--2 Tbsp balsamic or Red wine vinegar
1-2 Tbsp Olive oil
Salt, pepper
Toss eggplant in marinade, let sit 10 mins. Drain, saving mixture to baste or toss after grilling. Serve with salad, in strips. Great with a salty cheese, such as pecorino.
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