Grilled Eggplant

1. 1

   Prepare a medium-hot fire under a clean grill.

2. 2

   Trim the stem ends off and cut into 1/3-inch slices: 4 Japanese eggplants or 1 large globe eggplant.

3. 3

   Using a pastry brush, brush the slices lightly on both sides with: Olive oil.

4. 4

   Sprinkle with: Salt.

5. 5

   When the fire is ready, wipe the grill with oil and arrange the eggplant slices on it.

6. 6

   Grill about 3 minutes on each side, until the eggplant is soft to the touch.

7. 7

   Serve warm, with grilled fish and Salsa Verde (page 45), for example; or at room temperature, with Farro Salad with Shallots and Parsley (page 278) and Cucumber-Yogurt Sauce (page 232).

* Per serving · 4 servings · Values may vary.

No additional tips available.