Grilled Eggplant (version II)
1-1/2 pounds eggplants
In small bowl, mix together oil, garlic and salt. If using globe eggplants, cut in 1/2-inch-thick crosswise slices. If using Asian eggplants, cut in 1/4-inch-thick lengthwise slices, leaving eggplants attached at stem end so slices will fan when cooked. Grill eggplant over medium heat until slices begin to soften, about 3 minutes. Brush tops with garlic oil and turn. Grill until bottoms are marked, about 5 minutes. Brush tops with garlic oil and turn once more. Cook until other side is marked, about 5 minutes.
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon salt
1-1/2 cups mixed torn fresh herbs: basil, oregano, thyme parsley
While eggplant is grilling, scatter half of herbs across bottom of platter. When eggplant is done, remove to platter on top of herbs and brush tops with oil once more. Scatter remaining herbs over top and serve.
Makes 6 servings.
This was delicious, especially the second day. We had to make extra oil mixture, but this was a great tasting dish!
Jenn D, Ottawa, ON
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