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