Grilled Eggplant with Fresh Basil

Eggplant might be considered a vegetable, but its texture and mouthfeel is more substantial, more rich, than your average green bean.
No wonder it's often treated as a main course.

Prep time: 5 minutes
Cook time: 8 minutes
Serves: 4 as a side dish

1 large eggplant, washed, ends cut off, and sliced into pieces into pieces 1/2 inch thick
2 cloves garlic, crushed
1/4 cup olive oil
2 TB balsamic vinegar
salt and pepper to taste

Lay the eggplant slices in a baking pan. Mix the garlic, oil, and vinegar, pour over, and turn the slices to coat. Sprinkle with salt and pepper. Ideally marinate for an hour or more.

Preheat the grill. Grill the slices for 4 minutes per side or until eggplant is tender.

Photo and recipe by Tod Dimmick

No comments: