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At a Glance

Course : Side Dish

Type of Prep : Grill

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Grilled Eggplant

From Diana Rattray,
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INGREDIENTS:

6 to 8 Japanese eggplant, about 2 pounds
2 tablespoons olive oil
1 teaspoon minced garlic
salt and pepper, to taste

PREPARATION:

Wash eggplants and pat dry. Combine olive oil and minced garlic. Rub eggplants with olive oil mixture, coating each well. Sprinkle eggplants with salt and pepper. Prepare grill for direct-heat cooking.

When coals are ready, place eggplant over direct heat and close lid. Turn several times during cooking. Eggplant should be done in about 5 to 6 minutes.
Serves 6.

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Grilled Eggplant

INGREDIENTS:

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