Grilled Eggplant with Garlic and Rosemary

Ingredients:

Fried mini eggplant

• 6 mini eggplants
• 1/4 cup olive oil
• 1 tbsp chopped rosemary
• 3 cloves garlic, crushed

Barbecue glaze

• 1/2 cup olive oil
• 1/3 cup broth
• 1/4 cup balsamic vinegar
• 2 tablespoons of honey
• 2 teaspoons Dijon mustard
• 1 teaspoon lemon juice

Preparation:

1. Heat a grill or grill pan to medium-high heat.
2. Grilled Mini EggplantsRemove the stems from the mini eggplants and cut them in half lengthwise. Using a knife inserted 1 cm (0.5 in) deep, create a grid pattern on the flesh of each half. Place in a medium bowl.
3. Combine olive oil, rosemary, and garlic in a small bowl. Pour the mixture over the eggplants, turning them to coat completely. Season generously with salt and pepper.
   
   Grill, turning halfway through, until the eggplants are darkened and tender, about 10 minutes. Brush the eggplants with the barbecue glaze as you grill. Serve the eggplants with the remaining glaze in a small gravy boat.
4. Balsamic glazeCombine the olive oil, broth, balsamic vinegar, honey, Dijon mustard, and lemon juice in a small saucepan; season with salt and pepper. Simmer until the glaze has reduced by half, about 10 minutes.