Marinated Grilled Eggplant | RICARDO

Ingredients

• 3/4 lb (340 g) small eggplants, cut into 1/2-inch (1 cm) thick wedges (see note)
• 1/2 cup (125 ml) water
• 3 tbsp (45 ml) white balsamic vinegar
• 1/2 tsp salt
• 1 garlic clove, halved
• 1 small bird’s eye pepper, seeded and thinly sliced
• 1 bay leaf
• 1 pinch crushed fennel seeds
• 1 pinch dried oregano