Fresh from the garden and grilled until tender.  Served with seasoned rice, diced tomatoes and a balsamic reduction. IMG_5153

First, slice and soak the eggplant in heavily salted water while the grill preheats. IMG_5126

Drain and rinse the eggplant.  Coat with olive oil and grill until tender.IMG_5129

Make sure to get some good grill lines.IMG_5130

Season jasmine rice with salt, smoked paprika and olive oil.IMG_5135

Plate by layering rice and eggplant.  Garnish with diced tomatoes and a balsamic reduction with shallots.  And basil, always gotta have basil.IMG_5162