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2 eggplants, peeled and cut into 1/2" slices
Prepare a charcoal fire. Brush eggplant slices with olive oil and sprinkle with salt, pepper and the garlic. Place over hot coals and grill, turning once, until golden and tender, 4 to 5 minutes.
Transfer to 1 or 2 platters and sprinkle with the vinegar. Sprinkle with the mint or parsley. Serve at room temperature.
Poster's Notes:
Posted by Marilyn Jacobs
Nutritional Info Per Serving: N/A
1/2 cup olive oil or as needed
Salt, to taste
Freshly ground black pepper, to taste
2 cloves garlic, minced
1/4 cup red wine vinegar
Chopped fresh mint or flat-leaf parsley for garnish
Although Joyce Goldstein doesn't mention it, it is best to marinate the eggplant slices in the above vinegar-oil-garlic mixture at least 4 hours. My DIL, who is a great cook, uses lemon juice instead of vinegar.