| 1 | large eggplant |
| 1/8 cup | olive oil |
| 1/8 cup | balsamic vinegar |
| 1/8 cup | soy sauce |
| 1 tablespoon | herbs de provence |
| 1/2 teaspoon | granulated garlic |
| 1/8 cup | barbecue sauce |
| 1/3 cup | water |
| salt and pepper to taste |
Slice eggplant 1 inch thick and place in a ziploc bag. Pour olive oil, balsamic vinegar, soy sauce, herbs de provence and garlic in the bag. Mix the barbecue sauce and water together and add to the eggplant. Marinate up to 3 hours in the fridge before cooking.
Grill over a hot fire, turning continually, charring the eggplant to your likeness. Eggplant will soften off the grill as it sits.
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