Grilled Eggplant

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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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