Grilled Eggplant
30min · 2 servings Ingredients • 1 medium eggplant • 1 small bunch of arugula optional • 2 tsp. salt or to taste • For the balsamic dressing • 3 tbsp. extra virgin olive oil • 3 tbsp. balsamic vinegar • 1 garlic clove, minced Instructions • Slice the eggplant into about ½ inch (or a bit thinner) circles. Arrange the slices on a large cutting board and sprinkle with salt on both sides. Let them rest while preparing the balsamic dressing. • To make the dressing, add the olive oil, balsamic vinegar, and garlic into a small jar. Shake or stir well with a spoon. • Heat your grilling pan to a medium heat. While the pan is heating, remove some of the water from the eggplants with the help of a kitchen towel. • Once the pan is hot, place the eggplant slices on top in a single layer
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