Grilled Eggplant

By aaformby

Ingredients

• Ingredients
• 2 pounds firm Japanese eggplant
• Oil for grilling
• Salt and freshly ground black pepper

Preparation

Step 1

Directions
Rinse and dry the eggplants. Trim off end pieces. Slice them, lengthwise into 1/2 inch thick slices. Brush each slice with oil and salt; grill until both sides are colored and tender. Remove and season with salt and pepper.

For a second time around idea - grill extra, chop up and toss with some seeded chopped plum tomatoes and torn basil leaves to taste. Dress with a mustard vinaigrette.