Grilled Japanese Eggplant
For 11
20 Japanese eggplant, cut in half, lengthwise
1 cup olive oil
Salt and pepper
Salt eggplant, cut side up, and allow to sit for 20 minutes. Pat dry with a towel,
toss with olive oil, season with fresh cracked pepper and grill over hardwood
charcoal, medium-high heat for 4-5 minutes per side or until marked nicely and
cooked through. Move to a platter and serve. Sometime, I will drizzle balsamic
or soy sauce over grilled eggplant.
For 11
20 Japanese eggplant, cut in half, lengthwise
1 cup olive oil
Salt and pepper
Salt eggplant, cut side up, and allow to sit for 20 minutes. Pat dry with a towel,
toss with olive oil, season with fresh cracked pepper and grill over hardwood
charcoal, medium-high heat for 4-5 minutes per side or until marked nicely and
cooked through. Move to a platter and serve. Sometime, I will drizzle balsamic
or soy sauce over grilled eggplant.