Grilled herbed eggplant - country living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 8-inch-long (14-oz) eggplant | |
| Or 4 5-inch-long baby eggplants | ||
| 1 | teaspoon | Salt |
| 3 | tablespoons | Olive oil |
| 1 | tablespoon | Butter |
| 3 | Cloves garlic, finely chopped | |
| 2 | tablespoons | Finely chopped fresh or |
| 2 | teaspoons | Dried oregano leaves |
| 2 | teaspoons | Lemon juice |
| ¼ | teaspoon | Ground black pepper |
Directions
1. Heat outdoor charcoal grill until hot. Meanwhile, cut stem end off large eggplant. Cut unpeeled eggplant lengthwise into 8 wedges. If using baby eggplants, leave stems attached and cut ¼-inch-thick slices from bottom almost to stem end.
2. Place eggplant wedges or baby eggplants in large colander over bowl. Lightly sprinkle cut surfaces with salt. Let stand until beads of moisture appear on eggplant surface-about 30 minutes.
3. Meanwhile, in small saucepan, heat oil and butter over low heat until butter melts. Add garlic and cook until golden, about 30 seconds. Remove from heat. Add oregano, lemon juice, and pepper.
4. Rinse eggplant under cold water; pat dry with paper towels. Arrange eggplant wedges on plate or tray; brush cut surfaces with some oil mixture. If using baby eggplants, flatten slices and spread them out like fans, brushing some oil mixture between slices.
5. Place eggplant, cut side down, on lightly greased grill 4 to 6 inches from medium-hot coals. Grill, turning often and brushing with remaining oil mixture several times, until tender and browned 6 to 8 minutes for wedges, 8 to 10 minutes for baby eggplant slices.
Nutritional inforiuation per serving-protein: I gram; fat: 13 grams; carbohydrate: 8 grams; fiber: 4 grams; sodium: 162 milligrams; cholesterol: 8 mil- ligrams; calories: 147.
Country Living/August/93 Scanned & fixed by DP & GG