Marinated Roasted Eggplant
By: Anonymous
Published: Thursday, December 10, 2009 - 1:25am

Ingredients




10 small Japanese eggplants, cut lengthwise in 1/2-in
1 1/2 tablespoons coarse salt
1 tablespoon balsamic vinegar
3 teaspoons extra virgin olive oil
1/2 teaspoon marjoram leaves, chopped
2 teaspoons rosemary leaves

Preparation

1 Rub cut surfaces of the eggplant with salt. Place in a glass or steel dish cut side up for 30 minutes. Rinse eggplant, drain, and pat dry. Preheat grill to medium high. 2 Grill eggplant for 2 minutes per side until just tender and lightly browned. 3 In a large bowl whisk together balsamic, olive oil, marjoram, rosemary, salt and pepper. Serve at room temp.