Thick Grilled Eggplant

2 pounds eggplants, unpeeled in 1/4-inch slices
1/4 cup extra virgin olive oil (green in color), plus additional for garnish
2 garlic cloves, minced
2-3 tablespoons chopped fresh parsley, basil or arugula
sea salt
freshly ground black pepper

Heat a cast-iron grill or pan over high heat.

Brush the eggplant slices with extra virgin olive oil. Or pour extra virgin olive oil on a plate and dip the eggplant slices into the oil, scraping off the excess with a spatula.

Grill the slices over high heat, turning once, until well browned.

Transfer the grilled eggplant slices to a platter, sprinkle with garlic and herbs. Season with salt and pepper, and drizzle with a little extra virgin olive oil. Serve warm or at room temperature.

Serves 4-6.

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