Grilled eggplant 2

1 Servings

Ingredients

Quantity Ingredient
2 pounds Firm Japanese eggplant
Oil for grilling
Salt and freshly ground black pepper

Directions

Rinse and dry the eggplants. Trim off end pieces. Slice them, lengthwise into ½ inch thick slices. Brush each slice with oil and salt; grill until both sides are colored and tender. Remove and season with salt and pepper.

For a second time around idea - grill extra, chop up and toss with some seeded chopped plum tomatoes and torn basil leaves to taste. Dress with a mustard vinaigrette.

Yield: 4 servings

Recipe By :MONDAY TO FRIDAY SHOW #MF6707 Posted to MC-Recipe Digest V1 #283 Date: Thu, 7 Nov 1996 08:32:25 -0500 From: Meg Antczak <meginny@...>

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