Simple grilled eggplant

1 Servings

Ingredients

Quantity Ingredient
2½ pounds Eggplant
⅓ cup Olive oil; virgin
¼ cup Italian parsley; chopped
Salt; to taste
Parsley; finely chopped
Freshly ground black pepper

Directions

Recipe by: Joel.Ehrlich@... (Joel Ehrlich) If using large eggplant, remove the stems, then slice the eggplants horizontally ½" thick. Small eggplants should be sliced vertically ½" 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.

Yields 6 Servings

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