Grilled Balsamic Eggplant

1. 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.

2. Preheat grill to high. Place the wedges on the grates reserving the marinade.Grill on hot oiled grates lowering heat to medium.

3. 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.

4. Pour the reserved marinade over the hot eggplant.

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Nutrient	Quantity
Total fats	27.1184 g
Protein	0.8087 g
Carbohydrates	10.9348 g
Energy	290.1097 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2223 g
Water	31.6864 g
Aspartic acid	0.0592 g
Calcium, Ca	44.9787 mg
Lutein + zeaxanthin	241.758 g
Fiber, total dietary	0.7801 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	158.5905 g
Niacin	0.1353 mg
Vitamin A, RAE	13.2637 g
Arginine	0.0489 g
Riboflavin	0.0161 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0071 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	0.0766 g
Sodium, Na	10.16 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3393 g
Total lipid (fat)	27.1184 g
Manganese, Mn	0.2989 mg
Fructose	2.3747 g
Proline	0.0367 g
Fatty acids, total saturated 16:0	3.0666 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	2.2906 g
Choline, total	2.3231 mg
Sugars, total	7.1885 g
Serine	0.0212 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.5348 g
Vitamin B-6	0.0914 mg
Selenium, Se	0.9343 g
Ash	0.3838 g
Fatty acids, total saturated 18:1 undifferentiated	19.26 g
Pantothenic acid	0.0635 mg
Phenylalanine	0.0233 g
Copper, Cu	0.0524 mg
Betaine	0.1868 mg
Thiamin	0.0164 mg
Methionine	0.008 g
Iron, Fe	1.0774 mg
Carbohydrate, by difference	10.9348 g
Phosphorus, P	19.8805 mg
Folate, total	6.3497 g
Tocopherol, gamma	0.5168 mg
Lycopene	0.115 g
Alanine	0.0223 g
Valine	0.0319 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	2.6642 g
Glycine	0.0247 g
Carotene, alpha	0.269 g
Glucose (dextrose)	2.4433 g
Fatty acids, total saturated 14:0	0.0003 g
Zinc, Zn	0.1645 mg
Isoleucine	0.0238 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.003 g
Fatty acids, total polyunsaturated	2.8874 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.0398 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	265.7827 IU
Folate, DFE	6.3497 g
Tryptophan	0.0079 g
Vitamin C, total ascorbic acid	4.0345 mg
Phytosterols	62.2915 mg
Galactose	0.0096 g
Fatty acids, total polyunsaturated 18:1 c	0.0108 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0137 g
Vitamin K (phylloquinone)	55.0065 g
Fatty acids, total saturated	3.7597 g
Histidine	0.0113 g
Fatty acids, total monounsaturated	19.7176 g
Threonine	0.0183 g
Folate, food	6.3497 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	1.4328 g
Vitamin E (alpha-tocopherol)	4.0985 mg
Magnesium, Mg	11.3902 mg
Lysine	0.028 g
Potassium, K	95.8212 mg
Cystine	0.0067 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 teaspoon	9.177	2.2954	0
Salt	0	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Balsamic vinegar	2 tablespoons	28.16	5.4496	0
Parsley	1 teaspoon	0.45	0.0791	0.0099
Oregano	1 teaspoon	2.65	0.6892	0.0428
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
eggplant	1	0	0	0
Garlic Clove	2	8.94	1.9836	0.03
Basil	1 tablespoon	0.6095	0.0702	0.017