Ordinary grilled vegetables can sparkle with new hints of taste thanks to balsamic glaze. It’s easy make sure by cooking mini-eggplant according to the following recipe. how As a rule, the main components of the glaze that vegetables are coated on grill is balsamic vinegar and a sweetener (sugar, maple syrup or honey). Making such a side dish on a picnic is great an idea if you want to combine relaxation with simple culinary экспериментами. 
Time: 20 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Fried mini eggplant
- 6 mini eggplant
- 1/4 Art. olive oil
- 1 tbsp. l chopped rosemary
- 3 cloves, minced garlic
BBQ glaze
- 1/2 tbsp. olive oil
- 1/3 Art. broth
- 1/4 Art. balsamic vinegar
- 2 tbsp. l honey
- 2 tsp Dijon mustard
- 1 tsp lemon juice
Recipes with similar ingredients: eggplant, Dijon mustard, balsamic vinegar, lemon juice, rosemary, honey
Recipe preparation:
- Heat grill or grill pan to medium-high temperature.
- Grilled mini eggplant: remove the stems from mini eggplant and cut the vegetables in half lengthwise. Deepening the knife by 1 see, apply a mesh pattern to the flesh of each half. Place in a medium bowl.
- Combine olive oil, rosemary and garlic in a small bowl. Pour the eggplant mixture over, turning them over to completely cover by. Sprinkle generously with salt and pepper. Grill turning in the middle of cooking time until eggplant darken and do not become soft (about 10 minutes). In the process grease eggplant with barbecue glaze. Serve the eggplant with the remains of glaze in a small gravy boat.
- Balsamic glaze: combine in a small saucepan olive oil, broth, balsamic vinegar, honey, Dijon mustard and lemon juice; season with salt and pepper. Boil on slow fire until the glaze evaporates 2 times (approximately 10 minutes).
