| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds firm Japanese eggplant
- Oil for grilling
- Salt and freshly ground black pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 86 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 532 mg |
Reviews
Super yummy, we combined it with Paula’s Dean Blue fin Tuna on grill. Great combination.
Amazing recipe and ever so easy! I tried this for the first time tonite, 4th of July! It was an absolute hit! Very savory! Thank-you!
I used olive oil and cut my slices thin and grilled them on my electric grill. They were excellent. The comment I made previously about using lamb and olive oil was in reference to Sandra’s moukasa recipe under Food Network’s Mediterranean section. Excellent, too. My husband raved about it all evening.
I drizzled my eggplant using olive oil and sea salt and used my cast iron grill. Really good and had nice grill marks.
I love eggplant but always have trouble grilling it. This was very helpful and delious. On a charcol grill with a little salt and pepper!