Grilled Balsamic Eggplant - cooking recipe

Ingredients

1 eggplant, peeled and sliced lengthwise in half the half again Check photo
Marinade
1 tablespoon fresh basil, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
1 teaspoon dried parsley
2 garlic cloves, minced
1/2 teaspoon sugar
1/4 teaspoon black pepper
salt

Preparation

Add the marinade ingredients into a bag tossing to combine. Add the 4 quarters of the eggplant and marinade for 1 hour at room temperature or overnight in the refrigerator.
Preheat grill to high. Place the wedges on the grates reserving the marinade.Grill on hot oiled grates lowering heat to medium.
Brown on all three sides. Marking each side. Will be ready when easy to remove from grate. For more tender move to indirect heat and grill till desired. About 10 minutes.
Pour the reserved marinade over the hot eggplant.