Photo: Jennifer Causey; Styling: Claire Spollen
Be sure to choose smaller eggplants; they'll be easier to slice and easier to handle on the grill.
Serves 4 (serving size: 1/2 eggplant and 1 tbsp. dressing)
1. Cut eggplants lengthwise into 1/2-inch-thick slices.
2. Combine vinegar, olive oil, honey, 1/4 teaspoon kosher salt, and pepper.
3. Heat a grill pan over medium-high heat; coat with cooking spray. Grill eggplant 2 to 3 minutes on each side. Drizzle with vinegar mixture. Sprinkle with thyme and 1/4 teaspoon kosher salt.