Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli

Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli

Eggplant Lasagna

Recipe courtesy of Danny Boome

Grilled Shrimp

Recipe courtesy of Rachael Ray

Grilled Scallops

Recipe courtesy of Lan Chirico

Perfectly Grilled Steak

Recipe courtesy of Bobby Flay

Easy Grilled Pork Chops

Recipe courtesy of Sunny Anderson

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Grilled Pork Tenderloin

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories