Marinated Grilled Eggplant

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  • 2 to 3 large eggplants
  • 1/2 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple juice
  • 1/4 cup mustard
  • 2 tablespoons white miso
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste


Cut eggplant lengthwise into 10 to 14 1/4-inch-thick slices. Salt the slices and let them “sweat” for 30 minutes.

In a blender, combine remaining ingredients and blend until smooth. Wipe the salt off eggplant slices and brush each one with marinade. Place eggplant slices on an oiled hot grill for 5 to 10 minutes.

Special notes:

Option: broil or roast the slices in the oven for 10 to 15 minutes or until tender.

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