Curried Grilled Eggplant
- 2 medium eggplants, cut crosswise into 1-inch thick rounds
- 1/4 cup sesame oil
- 2 tablespoons curry powder
- freshly ground black pepper
- 3 tablespoons chopped fresh mint leaves
Prepare grill to medium-high heat.
Rub eggplant rounds on both sides with sesame oil. Sprinkle with curry powder, salt, and pepper. Grill until slightly charred, about 6 minutes per side. Sprinkle with mint to serve.
Recipe courtesy Sandra Lee, 2007
Recipe courtesy of Bobby Flay