A Meatless Grill: Garlic Honey Eggplant

I'm on a mission to eat less meat. Not no meat, but less than the habitual three-beef-meals-a-day routine my college-self established (that selfish jerk never thought about how his actions would affect me). Let me tell you, it's the wrong season to break an addiction to beef.  Every time I step outside, I can hear the grease and fat sizzling on every grill surrounding my apartment, and I levitate, Tucan Sam style, towards the burgers, hot dogs, and steaks.

So, my girlfriend, who likes my heart as it is (you know, beating), has been leading me down a path of meaty vegetables that I thought revolted me.  Turns out, I love me a good, thick cut, grilled up  slice of eggplant, especially with the sweet and spicy marinade below.

Garlic Honey Eggplant Ingredients:

1 large eggplant

3 tbs balsamic vinegar

2 tbs honey

3 tbs olive oil

2-3 cloves of garlic, crushed

2 tsp paprika 

2 tsp crushed red pepper flakes (more, if you really like a kick)

1) Partially skin the eggplant so it appears to have vertical stripes

2) Cut the eggplant into 1/2" to 1" thick circular pieces

3) Sprinkle salt on both sides of the pieces, and leave to drain on a paper towel for 15 minutes or so

4) Meanwhile, mix the remaining ingredients in a large bowl

5) Dip the pieces of eggplant in the marinade, and place on a platter for 5-10 minutes while the marinade is absorbed

6) Brush the grill rack with olive oil, and preheat on medium-low heat

7) Place the eggplant on the grill for about 4 minutes per side

8) Place back on the platter so any remaining marinade covers the grilled pieces

9) Move to a serving platter.

I served these as individual pieces, but you can toss them on a bun, throw them in a salad - use your imagination! I suggest some sort of fresh, raw veggie as a side dish - we had a small feta salad.

What veggies do you like to grill?  How do you prepare them? Comment below, or email CutsEveryday@gmail.com.