Simple Grilled Eggplant
Serves: 4Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy
- 2 cloves garlic, minced
- 1⁄2 cup olive oil
- 1 tsp. salt
- 2 medium eggplants
- In mixing bowl, combine garlic, olive oil, a pinch of salt; set aside. Cut eggplant into lengthwise slices about 1⁄4-inch thick. Sprinkle with remaining salt and set aside to drain on a sloping board or in a strainer for at least 1 hour so they will lose their bitter juices.
- Rinse eggplant slices to remove salt, and dry with paper towel. Brush slices with oil and garlic mixture and grill for 3 to 5 minutes on each side. Transfer to a serving plate and let cool slightly before serving.