Grilled Eggplant is a great summer side dish that is healthy to eat and simple to prepare. Make sure to leave the peeling on when grilling eggplant because it helps to hold the pieces together and provides those additional vitamins and nutrients that would not otherwise be included. Eggplants are readily available at our local summer roadside stand and are one of our favorite places to find them.
salt and pepper
grill (gas or charcoal)
Preheat your gas grill to high. Make sure the grill has recently been cleaned with a grill brush. The grate of the grill should be well oiled so that the mushrooms will not stick to it. This can be done by dabbing the oil on a paper towel and rubbing the oil onto the grate using tongs. Caution should be used because the oil is flammable.
Rinse the eggplant with water, then dry with a paper towel. Trim off both ends and discard them. Slice the eggplant into 1/4 inch slices. Put the slices in a bowl and toss with the garlic and olive oil. Sprinkle with salt and pepper.
Grill the slices over direct heat until they’re well browned, 5 minutes per side.
Enjoy Grilled Eggplant!
You might also like to try Smoked Pork Shoulder In Dry Rub.