It’s that time of year when fresh vegetables are plentiful. You may even be harvesting some from your own garden!  Here’s one of our favorite ways to eat eggplant.

Fresh herbs are best with this recipe, but if you don’t have any on hand, you can certainly use their dried counterparts. Just use a pinch of each herb if you’re using dried.

Grilled Eggplant with Fresh Herbs

Ingredients:

1 eggplant

3 tablespoons olive oil

1 tablespoon balsamic vinegar

2 cloves minced garlic

¼ cup fresh basil, finely chopped

¼ cup fresh thyme, finely chopped

¼ cup fresh dill, finely chopped

¼ cup fresh oregano, finely chopped

Salt and pepper

How to Make It:

Cut the eggplant into slices and salt them lightly. Let them sit for about 15 minutes, so the salt can bring out the moisture of the pieces. Wipe them dry with a bit of paper towel.

Meanwhile, combine the oil, vinegar, garlic herbs, salt and pepper. Let site to absorb the flavors for about 15 minutes.

Brush eggplant with oil and herb mixture all over, ensuring that the herbs get distributed well.

Place on a lightly greased grill and grill for about 15-20 minutes, flipping half way through. Serve.

We enjoy this with grilled chicken or steaks. We’ve also added a slice to hamburgers, and used it in ratatouille, and blended into a delicious baba ganoush dip.