Simple Grilled Eggplant

(3 votes)

2-1/2 pounds eggplant
1/3 cup olive oil, virgin
1/4 cup italian parsley, finely chopped
salt, to taste
black pepper, freshly ground

If using large eggplant, remove the stems, then slice the eggplants horizontally 1/2-inch thick. small eggplants should be sliced vertically 1/2-inch thick.

Place the eggplant slices in a large, heavy plastic bag such as a freezer bag. Add the olive oil, salt and pepper to the bag. Close the top. Toss the eggplant with the seasonings until the slices are evenly coated.

Preheat a grill. Grill the eggplant slices over medium-high heat until tender and attractively browned. Do not allow them to char. For a picnic, layer the grilled eggplant slices in a large, shallow plastic container. Sprinkle each layer with the parsley. Alternatively, arrange the slices on a platter and sprinkle with parsley. Serve at room temperature.

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