Simple grilled eggplant
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Eggplant |
| ⅓ | cup | Olive oil; virgin |
| ¼ | cup | Italian parsley; chopped |
| Salt; to taste | ||
| Parsley; finely chopped | ||
| Freshly ground black pepper | ||
Directions
Recipe by: Joel.Ehrlich@... (Joel Ehrlich) If using large eggplant, remove the stems, then slice the eggplants horizontally ½" thick. Small eggplants should be sliced vertically ½" thick.
Place the eggplant slices in a large, heavy plastic bag such as a freezer bag. Add the olive oil, salt and pepper to the bag, close the top and toss the eggplant with the seasonings until the slices are evenly coated. Preheat a grill. Grill the eggplant slices over medium-high heat until tender and attractively browned. Do not allow them to char. For a picnic, layer the grilled eggplant slices in a large, shallow plastic container and sprinkle each layer with the parsley. Alternatively, arrange the slices on a platter and sprinkle with parsley. Serve at room temperature.
Yields 6 Servings