Grilled Baby Eggplant

• 6 baby eggplant
• 1/4 cup extra-virgin olive oil
• 1 tablespoon minced fresh rosemary
• 3 cloves garlic, minced
• Salt and freshly ground black pepper to taste
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• Cut off the stems from the baby eggplant and slice them in half lengthwise. Make a 1/2-inch-deep crosshatch pattern on the flesh side of each using a knife. Put them in a medium bowl.
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• In a small bowl, mix together the oil, rosemary and garlic. Pour the mixture over the eggplant, tossing to coat completely, and sprinkle generously with salt and pepper. Grill, flipping halfway through, until tender and dark, about 10 minutes.

Glaze

• 1/2 cup olive oil
• 1/3 cup vegetable stock
• 1/4 cup balsamic vinegar
• 1 teaspoon freshly squeezed lemon juice
• 2 teaspoons Dijon mustard
• Salt and freshly ground black pepper to taste
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• Combine ingredients and cook over low heat until the glaze is reduced by half -- about 10 minutes