Slice the eggplant 1/8 - 1/4" thick. Brush with olive oil. Place on a medium hot grill. Flip after about 4 minutes. Grill other side for about three minutes.
The slices should have grill marks and be soft.
This recipe is so simple that there just isn't much to write about it.
We've used grilled eggplant as a side dish, or as the "meat" in sandwiches, with slices of fresh tomato, basil and a pesto mayonnaise.
Here is a healthy meal we enjoyed with tasty grilled eggplant as the main course. Pasta with pesto and a fresh green salad with Italian dressing make wonderful accompaniments:
Posts
No comments:
Post a Comment