Grilled Eggplant with Marjoram Sauce

By cook_kjacook_kja

Ingredients

• 2 eggplant, each about 12oz, cut crosswise into slices 1/2" thick
• Salt, to taste
• 1/4 c extra-virgin olive oil, plus more for brushing
• 2 tbsp chopped fresh marjoram
• 1 garlic clove, minced
• 1/4 tsp grated lemon zest
• Freshly ground pepper to taste

Preparation

Step 1

Layer the eggplant slices in a colander, sprinkling each layer with salt. Top with a plate and a heavy weight such as a pot. Let stand for 1 hour to drain off the bitter juices. rinse off the salt and pat the slices dry with paper towels.

Prepare a fire in a charcoal grill or preheat a broiler.

To prepare the marjoram sauce, in a small bowl, stir together the 1/4 c olive oil, marjoram, garlic, lemon zest and pepper. Set aside.

Brush the eggplant slices on both sides with olive oil. Place on the grill rack or in a broiler pand and grill or broil, turning once until browned and tender, about 5 minutes per side.

Arrange the eggplant slices, overlapping them, on a serving plate. Spoon on the marjoram sauce and let stand until serving. Serve warm or at room temperature.