Grilled Eggplant
Summer is the season for simplicity so fire up the grill for this tasty treat. We hosted a pupsitter fiesta for our pals who took care of Meta while we were in Spain. The eggplant got rave reviews, even from those who didn’t think they liked eggplant.
It looks beautiful on a platter and works warm or cold. Place it next to something green for contrast. You may even want to make a little extra to add to a lunch salad.
2 med eggplants
olive oil
sea salt
Slice eggplant to 1/3 inch thickness, leaving the skin on. Allow slices to sweat on a towel for 20-30 min. They’ll expell a bit of their moisture. Brush both sides with olive oil and take them outside. Grill for 10-15 min depending on heat intensity, flipping once. Sprinkle with a little sea salt and serve.
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