This has become a staple in my house.
Sweet and Spicy Grilled Eggplant
Eggplant, sliced (I prefer the long lavender Chinese eggplants, which I slice on the diagonal)
Mix the marinade:
2 Tbs. balsamic vinegar
1 Tbs. olive oil
1 Tbs. honey
1/2 tsp (or more) chile powder
salt and pepper to taste (no salt if you've salted the eggplant)
Brush the marinade on both sides of each eggplant slice. Let rest for 15 minutes. Grill until lightly charred and soft. If the eggplant begins to burn on the outside but isn't soft enough yet, put those slices into a metal or foil pan on the grill so they can finish cooking. Sprinkle with basil or parsley and serve hot or at room temperature.