Grilled Eggplant


  • 1 Eggplant
  • 1 Tbsp Olive Oil
  • 2 Tsp Worcestershire Sauce
  • 2 Tsp Balsamic Vinegar
  • 2 Garlic Cloves, Minced
  • 2 Tbsp Parsley
  • Salt And Pepper


  1. Cut the eggplant in rounds, about ¾ of an inch thick.
  2. Mix together the olive oil, Worcestershire sauce, balsamic vinegar, garlic, and parsley.
  3. Toss the eggplant with this mixture and let it sit for 5 minutes.
  4. Once the grill is hot, place the eggplant on the grill and cook for 4 minutes per side.
  5. Once finished cooking, toss the eggplant back into the bowl with the marinade.
  6. Season with salt and pepper.