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2 large eggplants, sliced to 1/4″ thickness
1-2 tbsp olive oil
1-2 tbsp balsamic or red wine vinegar
2 tbsp of pomegranate molasses
Salt and pepper to taste


Slice the eggplant into rounds with skin on and marinate in mixture for a minimum of 10 minutes. Drain, saving the liquid for basting or tossing with after grilling.
Grill both sides over low heat. Season with salt and pepper. Serve with a salad in strips or with a good salty cheese like pecorino.

Special thanks to Deb Christakis!

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