An interesting side dish for bbq. A new variation on the classic grille eggplant. Prepare the eggplant and marinade at home as close to the departure time as possible and then when you turn on the barbecue put the eggplant first.
1 tsp salt
1 teaspoon dry garlic powder
1 large eggplant sliced into 1-1.5cm thick slices
1 teaspoon of Asian fish sauce or oysters sauce (optional, only if you have it at home. if not, you can use soy but it’s less tasty)
1 tablespoon dried basil
1/4 cup balsamic vinegar
2 tbsp olive oil
Mix the salt with the garlic powder and spread over the eggplant slices on both sides.
Set the eggplant aside for half an hour to release the excess liquid.
Place the eggplant in a bowl and add the remaining ingredients. Mix well and let the eggplant sit marinated for 15-30 minutes.
Grill on the barbecue for 5 minutes on each side.