Fresh from the garden and grilled until tender. Served with seasoned rice, diced tomatoes and a balsamic reduction.
First, slice and soak the eggplant in heavily salted water while the grill preheats.
Drain and rinse the eggplant. Coat with olive oil and grill until tender.
Make sure to get some good grill lines.
Season jasmine rice with salt, smoked paprika and olive oil.
Plate by layering rice and eggplant. Garnish with diced tomatoes and a balsamic reduction with shallots. And basil, always gotta have basil.