Grilled or Broiled Eggplant Slices

1. 1

   Peel the eggplant if the skin is thick or the eggplant is less than perfectly firm.

2. 2

   Cut it into 1/2-inch thick slices and salt it if you like (see opposite).

3. 3

   Start a charcoal or wood fire or preheat a gas grill or broiler; the rack should be 4 to 6 inches from the heat source.

4. 4

   Stir the optional garlic into the olive oil, then brush one side of the eggplant slices with the oil.

5. 5

   Place, oiled side down, on a baking sheet or directly on the grill.

6. 6

   Sprinkle with salt (if you salted the eggplant, hold off) and pepper, then brush with more oil.

7. 7

   Broil or grill until browned on both sides, turning once or twice and brushing with more oil if the eggplant looks dry.

8. 8

   Serve hot or at room temperature, garnished with parsley.

9. 9

   Grilled or Broiled Eggplant Slices with Miso Dressing: Use canola or other neutral oil in place of olive oil, and omit the garlic.

10. 10

    Broil or grill the eggplant, and serve with a dressing made by mixing together 4 tablespoons miso; 1 teaspoon sugar; 1 tablespoon mirin (or 1/2 tablespoon honey, thinned with water); and rice or other mild vinegar to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.