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Great grilled flavor without the steak! Adapted from delish.com
To make the chimichurri in a mini food processor, pulse parsley, oregano, and garlic until finely chopped. Scrape herb mixture into a small bowl and stir in olive oil, balsamic, red pepper flakes, and season with salt. Set aside.
Generously season both sides of eggplant slices with salt. Arrange eggplant on a wire rack set over a rimmed baking sheet and let drain for 30 minutes. Rinse eggplant and pat dry. Brush both sides of eggplant with 2 tablespoons oil and season with salt, pepper and grilling seasoning.
Meanwhile, place potatoes in a large pot and add enough cold water to cover by 1 inch. Season the water with 1 teaspoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are just tender about 5 minutes. Drain and transfer potatoes to a large bowl; pat dry and toss with 2 tablespoons of olive oil.
Grill vegetables: Preheat grill or grill pan to medium-high. Grill eggplant and potatoes, turning halfway through, until golden and tender, about 5 minutes for the potatoes and 8 minutes for the eggplant, transfer vegetables to a platter or plate as they are done. Season potatoes with salt. Serve eggplant steaks and frites with a generous dollop of chimichurri.
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