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Grilled Eggplant 2 Recipe

by Global Cookbook
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Servings: 1

Ingredients

  • 2 lb Hard Japanese eggplant Oil for grilling Salt and freshly grnd black pepper

Directions

  1. Rinse and dry the eggplants. Trim off end pcs. Slice them, lengthwise into 1/2 inch thick slices. Brush each slice with oil and salt; grill till both sides are colored and tender. Remove and season with salt and pepper.
  2. For a second time around idea - grill extra, chop up and toss with some seeded minced plum tomatoes and torn basil leaves to taste. Dress with a mustard vinaigrette.
  3. Yield: 4 servings

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