Grilled Eggplant (version IV)

2 large eggplants
3/4 cup extra-virgin olive oil, divided
freshly ground black pepper
1/2 cup chopped parsley
1/4 cup capers, drained
1/2 cup lemon juice (about 2 lemons)

Just before grilling, cut unpeeled eggplant into 1/2-inch-thick slices. Brush with olive oil; season to taste with salt and pepper.

Over medium heat, grill eggplant slices on one side until golden to dark brown, 3 to 4 minutes. Turn and grill other side in same manner.

Arrange slices on platter large enough to hold them in single layer. Pour remaining olive oil over the top. Sprinkle with parsley and capers. Pour lemon juice over the top. Serve at once.

Yield: 6 servings.

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