Author: Julie
Prep time: 45 mins
Cook time: 6 mins
Total time: 51 mins
- 2 Italian or Japanese eggplants
- 1 - 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- salt
- Wash and dry eggplant
- Slice lengthwise. Slice thin, but not too thin that the eggplant falls apart
- Place eggplant on plate or tray
- Salt eggplant generously
- Let eggplant sit for 30 minutes to 1 hour. I like to add some weight on top to help purge the moisture from the eggplant.
- Rinse to remove the salt and dry well
- Brush both sided of sliced eggplant with olive oil
- Grill on high for around 3 minutes on each side, give or take
- When you have nice grill marks and the eggplant looks tender, remove from heat
- Transfer eggplant to plate or bowl, and add 1 - 2 cloves of sliced garlic
- Drizzle with olive oil
- Serve at room temperature
- Tastes great cold, the next day
Recipe by Gourmetcentric at https://gourmetcentric.com/2016/02/grilled-eggplant/
3.5.3208