Grilled Eggplant with Honey Mustard Syrup

Directions:

1. Preheat grill to medium heat.
2. Trim the eggplant, then slice lengthwise in half-inch thick strips. In a small bowl, mix the olive oil and garlic.
3. Brush the cut sides of the eggplant with oil/garlic mixture, then sprinkle with salt and pepper.
4. Place on the grill for about 8 minutes, turning halfway through.
5. While eggplant grills, mix balsamic vinegar and honey in a small pan and bring to a boil. Let cook down until thick.
6. Layer the grilled eggplant on a platter and drizzle with the syrup. Sprinkle with fresh thyme.