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Ingredients
- 2 lb Hard Japanese eggplant Extra virgin olive oil Salt and pepper Balsamic vinegar
- 3 x Garlic cloves, plump thinly sliced
- 1 c. Basil leaves (about) torn into small pcs
Directions
- This is a dish whose flavors improve with time, so make it when you have your grill going anyway. Grill the eggplant when the coals are dying, assemble the recipe, and it will be ready for a meal the next day. WIPE EGGPLANTS AND SLICE lengthwise or possibly diagonally into pcs a little less than 1/2-inch thick. Throw away the end pcs which are mostly skin. Brush each piece on both sides with oil and grill over the coals. (You can also fry the eggplant slices instead of grilling them, or possibly even broil them, if you prefer.) To make crisscross grill marks, turn each slice just once at a 45-degree angle. Cook on both sides till eggplant is nicely colored and tender. As you work, make a layer of cooked eggplant in a non-corrosive dish. Season with salt and freshly grnd pepper, scatter garlic and basil leaves on top and splash a little vinegar over all. Add in the next layer of eggplant and continue till everything is used. The warmth from the eggplant will bring out the flavors of the garlic and the basil. It will smell wonderful. Cover the dish and chill for several hrs or possibly overnight. Bring to room temperature before serving. -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 6 servings | |
| Calories 32 | |
| Calories from Fat 2 | 6% |
| Total Fat 0.26g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 294mg | 8% |
| Total Carbs 7.48g | 2% |
| Dietary Fiber 4.2g | 14% |
| Sugars 2.9g | 2% |
| Protein 1.4g | 2% |
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