Grilled Eggplant with Sherry Vinegar Drizzle

1. 1

   Prepare a charcoal grill with hot coals or heat a gas grill.

2. 2

   In a non-corrosive saucepan, reduce the sherry wine vinegar and sugar by boiling rapidly until reduced to 1/4 cup, about 5 minutes.

3. 3

   It should be thick and syrupy.

4. 4

   (You've just made your own balsamic vinegar.)

5. 5

   Meanwhile, heat a tablespoon of olive oil in a small saute pan, add the garlic and cook for 1 minute until browned.

6. 6

   Slice the eggplants vertically in 12 very thin slices with the skin on.

7. 7

   Brush the eggplant slices with olive oil and grill them until they are just about to burn, the duration will depend on how hot the grill is.

8. 8

   You want some char here, nearly black is good.

9. 9

   (You can also do this on a skillet.)

10. 10

    Drizzle the vinegar syrup over the eggplant slices and garnish with the garlic.

11. 11

    A viewer or guest of the show, who may not be a professional cook, provided this recipe.

12. 12

    The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

* Per serving · 4 servings · Values may vary.

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