Grilled Japanese Eggplant (version II)

(8 votes)

6 japanese eggplant (about 2 pounds total)
2 tablespoons olive oil
salt and pepper, to taste

Wash eggplant and pat dry. Lightly coat with olive oil, garlic, and salt and pepper. Prepare fire for direct-heat cooking. When fire is ready, place eggplant over direct heat and close lid. Turn several times during cooking. Eggplant should be done in about 5 minutes.

Serves 4 - 6.



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