Grilled Eggplant With Lemon And Garlic

1. 1

   Slice the eggplants into rounds just under 1/2 inch and using a pastry brush, brush the exposed sides with the oil. (Make sure that each surface is covered). Lightly salt the slices and then take them to the grill and over medium heat, grill them until a bit charred and softened.

2. 2

   Arrange about half of the slices on a dinner plate, sprinkle with half of the garlic and squeeze the juice of one lemon over. Drizzle with just a bit of olive oil. Lightly salt again and sprinkle half of the parsley over. Arrange the remaining eggplant slices over and repeat the process.

3. 3

   Cover the plate tightly and refrigerate for at least 2 hours(longer is better). Bring to room temperature to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.