Simple Grilled Eggplant Recipe - Cooking Index
Simple Grilled Eggplant Recipe - Cooking Index
| 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 by: [email protected] (Joel Ehrlich) 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:
Kirby Welch
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