Grilled Eggplant

Peel and slice eggplant in 1/2" rounds - sprinkle both sides with salt and let it sit for about 20 minutes. Rinse out the salt and give the eggplant a squeeze to remove as much moisture as you can. Toss slices with balsamic vinegar, salt, pepper and a little olive oil and preheat George Foreman grill. Grill slices in batches, turning once while cooking - they should take a minute or two on each side, just long enough for grill marks.