Grilled Honey Garlic Eggplant
• 1 large eggplant, about 1 lb in weight, cut into 1/4 to 1/2 inch thick rounds
• 1 tbsp tomato paste
• 1 tbsp Pinecreek honey
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp sweet paprika
• 2 tsp balsamic vinegar
• Generously salt both sides of each eggplant slice. In a single layer, place eggplant slices on an elevated baking rack, or vented roasting pan. Leave for 15 minutes to allow eggplant slices to sweat out some moisture.
• In a small bowl, make grilling sauce by combining tomato paste, honey, olive oil, garlic, paprika and balsamic vinegar.
• Pat eggplant slices dry with paper towel. Grill on barbecue over medium heat. Baste eggplant slices with sauce as you start to grill them. Turn slices every couple of minutes. Grill until golden brown, about 10-12 minutes. Serve immediately.
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