Main plate, Mediterranean, Side
1 eggplant (2 if using small Italian eggplants)
3/4 Tbsp honey
1 Tbsp balsamic vinegar
1/2 tsp Salt
1/2 tsp black pepper
2 mashed garlic cloves
1 tsp aleppo chili (optional)
1/2 tsp smoked paprika (replaces chili) (optional)
2 Tbsp olive oil
1. Peel stripes of skin off the eggplant to create a zebra like pattern of skin and no-skin. This is not only decorative, but makes the skin easier to bite. Slice eggplant into ½ inch thick circles.
2. Lay out a large sheet of paper towels. Sprinkle eggplant generously with salt on both sides and lay out on paper towels. The eggplant will release a lot of liquid. This will help get rid of bitterness (if any) and make the eggplant more succulent and less watery after it’s cooked. Let sit for 15 minutes, then dry both sides well with paper towels.
3. In a large bowl, mix honey, olive oil, garlic, chili, balsamic vinegar, salt and pepper to taste. Dunk both sides of each eggplant slice into this marinade.
4. Preheat the broiler with a rack in it. Place the eggplant slices on the heated rack and broil for 4-6 minutes, until beginning to brown. Flip and cook for another 3-4 minutes until they look done.
5. Remove to a plate, and drizzle with olive oil.
If using marinade for chicken, double the smoked paprika and garlic and substitute 1 1/2 Tbs. lemon juice for the balsamic.