I have Italian neighbors that have lived next to me for most of my life. The husband from Puglia, the wife from Sicily.

We’ve invited each other to come over for a drink, snack or to eat on countless occasions. For some reason, this grilled eggplant recipe came to my head and I’ve had a hankering to make it.

Eggplant is like a sponge and they take in the flavours of garlic, mint, parsley, the sweet eggplant playing with sour vinegar and the olive oil carrying all these flavours through.

This is great served  warm or even the next day, when the flavours have had time to marry and penetrate the eggplant.

Add this grilled eggplant dish to your summer menu.

Grilled Eggplant Sicilian Style

(serves 4-6)

2 medium to large eggplant

sea salt and ground pepper

4 cloves of garlic, minced

1/4 cup finely chopped parsley

2 Tbsp. finely chopped fresh mint

1/3 cup extra virgin olive oil

3 Tbsp. red wine vinegar

Balsamic glaze for garnish

1. Cut your eggplant (lengthwise or crosswise) into 1/4 inch slices. Brush with olive oil, season lightly with salt and let stand. Meanwhile, preheat your grill to medium-high.
2. To make your dressing, add the garlic, parsley, mint, olive oil and vinegar and blend well with a fork.
3. Place your eggplant on your hot grill and cook for about 4 minutes a side. Transfer to a platter and sprinkle salt and pepper on top.
4. Spoon over the dressing and drizzle some balsamic glaze and serve.

Note: I liked these served the next day. The flavours really meld.