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10 minutes
10 minutes
20 minutes
- 0.25 cup soy sauce
- 0.25 cup balsamic vinegar
- 0.25 cup olive oil
- 1 large eggplant, peeled and cut into 1/2-inch slices
- Prepare your outdoor grill by preheating it to medium-high heat and brushing the grate lightly with oil.
- Combine soy sauce, balsamic vinegar, and oil in a 9x13-inch baking dish. Toss eggplant slices in the mixture until evenly coated.
- Remove eggplant from the marinade and grill on high heat, ensuring no flare-ups, until golden brown and tender, approximately 5 minutes each side.
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