Recipe courtesy of Michele Urvater
Grilled Eggplant
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 86
- Total Fat
- 4
- Saturated Fat
- 0
- Carbohydrates
- 14
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 532
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
2 pounds firm Japanese eggplant
Oil for grilling
Salt and freshly ground black pepper
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.