Grilled eggplant 2
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | pounds | Firm Japanese eggplant |
Oil for grilling | ||
Salt and freshly ground black pepper |
Directions
Rinse and dry the eggplants. Trim off end pieces. Slice them, lengthwise into ½ inch thick slices. Brush each slice with oil and salt; grill until both sides are colored and tender. Remove and season with salt and pepper.
For a second time around idea - grill extra, chop up and toss with some seeded chopped plum tomatoes and torn basil leaves to taste. Dress with a mustard vinaigrette.
Yield: 4 servings
Recipe By :MONDAY TO FRIDAY SHOW #MF6707 Posted to MC-Recipe Digest V1 #283 Date: Thu, 7 Nov 1996 08:32:25 -0500 From: Meg Antczak <meginny@...>