Grilled Marinated Eggplant with Onion Recipe

Instructions

1. 1

   Heat grill to high.

2. 2

   Clean eggplant and slice in ½ inch rounds, sprinkle generously salt, set aside, let sit for 15 minutes or more and them pat dry.

3. 3

   Slice onion into ¼ to ½ inch slices, toss with a little oil.

4. 4

   Brush the eggplant and onion slices with olive oil on both sides, place on the grill. Lower the heat to med.

5. 5

   Grill until eggplant and onion have grill marks and have softened on one side. Turn and cook until the second side is cooked as well. The eggplant can take a total of 20 minutes at a med heat; onion can take about 10 minutes. If they seem to be burning cook the slices on a lower heat and longer. Nearing the end of the cooking time, you may want to raise the heat a little to get the eggplant a little brown.

6. 6

   On a serving platter, using half the eggplant, make a single layer toped with one slice of garlic on each slice of eggplant, a sprinkle of oregano, salt, red chili flakes, a splash of vinegar and a splash of olive oil. Repeat the same layering process (without the garlic) with the onion, then the eggplant again (use a slice of garlic on each piece of eggplant once more), and finally using the onion for the last layer, finishing with the salt, oregano, chili flakes, vinegar, olive oil.

7. 7

   Set aside at room temperature for at least one hour up to a whole day. Serves 6