Neapolitan Herb Eggplant

Grilled eggplant slices, marinated in Neapolitan Herb Dark Balsamic, parsley, and olive oil, are a delicious appetizer or side dish.

Ingredients:

• 1/3 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup Neapolitan Herb Dark Balsamic
• 1/4 cup extra virgin olive oil, plus 2 tablespoons
• Kosher salt and freshly ground black pepper to taste
• 1 medium eggplant (3/4 pound), peeled and sliced about 1/3″ thick

Instructions:

1. In the bowl of a food processor or blender, combine 1/4 cup olive oil, Neapolitan Herb Dark Balsamic, parsley, salt, and pepper. Pulse until parsley is finely chopped. Transfer the mixture to a bowl and set aside.
2. Preheat an outdoor charcoal or gas grill, or a grill pan over medium-high heat until smoking hot.
3. Brush both sides of the eggplant slices with the remaining 2 tablespoons of olive oil. Arrange the slices on the hot grill, ensuring not to overcrowd them.
4. Grill the eggplant slices until well marked, about 3-6 minutes per side. They should be tender when pierced with a fork.
5. Dip each hot grilled eggplant slice into the reserved marinade mixture, coating both sides. Place the marinated slices on a plate.
6. Continue grilling and marinating the remaining eggplant slices until all are cooked and seasoned. Spoon any remaining marinade over the cooked eggplant.
7. Cover the dish with plastic wrap and let the eggplant marinate at room temperature for about 2 hours, or refrigerate for longer.
8. Serve the Neapolitan Herb Eggplant at room temperature.