Yield
Serves 4 (serving size: 1/2 eggplant and 1 tbsp. dressing)
Photo: Jennifer Causey; Styling: Claire Spollen  

How to Make It

Step 1

Cut eggplants lengthwise into 1/2-inch-thick slices.

Step 2

Combine vinegar, olive oil, honey, 1/4 teaspoon kosher salt, and pepper.

Step 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.

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