Grilled Eggplant

1. 1

   Rinse and dry the eggplants.

2. 2

   Trim off end pieces.

3. 3

   Slice them, lengthwise into 1/2 inch thick slices.

4. 4

   Brush each slice with oil and salt; grill until both sides are colored and tender.

5. 5

   Remove and season with salt and pepper.

6. 6

   For a second time around idea - grill extra, chop up and toss with some seeded chopped plum tomatoes and torn basil leaves to taste.

7. 7

   Dress with a mustard vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.