Spicy Grilled Eggplant with Olive Oil and Vinegar

9 long, thin japanese eggplant
salt and freshly ground black pepper
1/2 cup plus 2 tablespoons olive oil
3 garlic cloves, pressed
2 teaspoons red wine vinegar
1/4 teaspoon crushed red pepper
2 tablespoons fresh parsley, chopped

Start a charcoal grill according to manufacturer's directions. Slice the eggplant into 1/4 inch slices, crosswise. Place the eggplant slices into a bowl and drizzle with 1/2 cup olive oil, pepper and salt. Grill the eggplant slices over a hot fire until they are golden brown and tender (10-12 minutes). Combine the garlic with the remaining 2 TBS oil and the vinegar. Place the eggplant on a serving platter and brush the olive oil mixture over the top. Sprinkle with crushed red pepper and parsley.

6 servings.

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