Here, grilled eggplant acts like a sponge, soaking in that addictive sweet-sour sauce as it rests.
Cut large eggplant into 1/4-inch-thick slices.
Brush eggplant with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt.
Bring to a boil over high heat, then reduce to a gentle simmer.
Cook, stirring occasionally, until reduced to 1/2 cup, 10 to 12 minutes.
Remove from heat, discard the garlic and cover.
Grill the eggplant, turning once, until softened and lightly charred, 6 to 10 minutes.
Transfer to a large bowl.
Drizzle the agrodolce over the eggplant and toss to coat.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
