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1 bunch Fresh Parsley, chopped (for garnish)
1 large or 2 Small Eggplants
1 tsp Chili Flakes
4 cloves Garlic, minced or pressed
6 Tbsp Balsamic Vinegar, divided
Pepper
Sea Salt
⅔ cup Olive Oil
Cut eggplant into 1/4-inch rounds.
Sprinkle slices with sea salt and let stand in colander 30 minutes to 1 hour to draw out moisture. Pat eggplant dry.
Combine olive oil, garlic, 4 tablespoons balsamic vinegar, chili flakes, and a dash sea salt and pepper in a bowl.
Lay eggplant in flat dish and cover with marinade. Let stand 15 minutes.
Grill eggplant slices over medium high heat (350°F to 400°F) 2 to 3 minutes on each side, or until you get good grill marks.
Remove from grill and sprinkle with remaining 2 tablespoons balsamic vinegar and chopped parsley. Eggplant can be served immediately or at room temperature.
