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Grilled Eggplant

Recipe information

  • Yield

    4 servings

Ingredients

4 Japanese eggplants or 1 large globe eggplant
Olive oil
Salt

Preparation

  1. Step 1

    Prepare a medium-hot fire under a clean grill. Trim the stem ends off and cut into 1/3-inch slices: 4 Japanese eggplants or 1 large globe eggplant.

    Step 2

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

    Step 3

    Sprinkle with: Salt.

    Step 4

    When the fire is ready, wipe the grill with oil and arrange the eggplant slices on it. Grill about 3 minutes on each side, until the eggplant is soft to the touch. 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).

The Art of Simple Food
TagsEggplantVegetableSideDinnerVeganVegetarianGluten FreeDairy FreeNut Free5 Ingredients or Fewer30 Minutes or LessQuickEasyGrillingCookbooks
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