Just reading this recipe was a turn-off - I didn't even try it as written and wonder if the author has either. The amount of balsamic vinegar called for is waaaaay too overwhelming. Instead of reducing it (which only concentrates the balsamic flavor even more...completely unnecessary), I would cut it down to 1/8 of a cup and increase the oil to 1/4 c.. Add some garlic, along with the S&P and brush lightly.
Balsamic-Glazed Baby Eggplant
purplesushi Posted: 04/17/13