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Grilled Eggplant

Serves 6

3 pounds eggplant, cut into 1/2-inch slices
3 tablespoons coarse salt, plus more for serving
Cup extra-virgin olive oil
Freshly ground pepper


Sprinkle eggplant slices with salt on both sides.
Place in a colander set over a bowl; let stand 1 hour to drain. 
Discard liquid; rinse eggplant slices under cold running water. 
Place on several layers of paper towels, and press out water.


Preheat a grill or grill pan over medium-high heat. 
Generously brush both sides of eggplant slices with oil; sprinkle with pepper. 
Place on grill, and cook until browned, 5 to 6 minutes. 
Flip eggplant slices, and cook until browned on bottom. 
Serve hot, drizzled with olive oil and sprinkled with salt and pepper.

 

From marthastewart.com






This recipe provided courtesy of Fresh Abundance!
www.freshabundance.com
509-533-2724