Simple Grilled Eggplant

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Eggplant
1/3 cup	78ml	Olive oil - virgin
1/4 cup	36g / 1.3oz	Italian parsley - chopped
		Salt - to taste
		Parsley - finely chopped
		Freshly ground black pepper

Recipe Instructions

If using large eggplant, remove the stems, then slice the eggplants horizontally 1/2" thick.

Small eggplants should be sliced vertically 1/2" 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.

Source:
Cooking Light, July/Aug 1993, page 70

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