Recipes / Eggplant

Grilled Eggplant

Japanese eggplant is ideal for grilling because it is thin and can be grilled whole without cutting into pieces. The outside skin browns beautifully while the sweet meat inside steams from the juices.

6 Japanese eggplant (about 2 pounds total)
2 tablespoons olive oil
1 teaspoon minced garlic
Salt and pepper, to taste

Wash eggplant and pat dry. Lightly coat with olive oil, garlic, and salt and pepper. Prepare fire for direct-heat cooking. When fire is ready, place eggplant over direct heat and close lid. Turn several times during cooking. Eggplant should be done in about 5 minutes.

Serves 4 to 6.

From southernfood.about.com.

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