Friday, August 19, 2011

Grilled Eggplant

Photo source
Eggplant is a great vegetable to grill, especially when it is too hot to stay in the kitchen and barbeques are fired up.  This is a very easy recipe and the results can be used in a variety of ways: as a side dish and with chicken and pasta.  Try layering the individual eggplant slices with slices of beefsteak tomato, mozzarella cheese and red onion on a grilled bun, and garnish with basil leaves.
The recommended time range for grilling 1" slices is 5 minutes per side. If overcooked they become tasteless and if under cooked, spongy.
Cleo, Food Bank volunteer

  • 1 eggplant, sliced 1″ thick
  • 2 tbsp. olive oil
  • 4 cloves of garlic, slivered
  • sea salt and pepper to taste
  1. Brush olive oil on both sides of eggplant.
  2. Stuff a couple of slivers of garlic into the eggplant.
  3. Sprinkle with salt and pepper.
  4. Preheat grill to medium heat.
  5. Grill (covered) until cooked through and grill marks are left on each side of the eggplant
Recipe source

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