1 cup extra virgin olive oil
Before cooking, slice the eggplant into 3/4 inch thick patties. Salt each side of each slice and let them stand about 10 minutes. With a paper towel wipe off the slices. (The salt leaches excess water from the eggplant.)
3 cloves garlic
2 teaspoons fresh rosemary
2 teaspoons fresh oregano
2 medium eggplants
A day before your meal, chop the herbs and mix into the oil. Cover and let the flavors blend overnight.
After the grill is fired up, dip each eggplant slice into the oil for one second on each side. Don't let the slices sit in the oil... eggplant will absorb oil amazingly quickly. Lay the slices on the grill, turning once to brown each side. Serve on a bun with the standard accouterments: ketchup, mustard, and onion slices (best when sautéed).
These are really simple to make once the oil is prepared, and they're amazingly tasty.
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