Italian Veg - Grilled Eggplant with Garlic and Herbs

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Grilled Eggplant with Garlic and Herbs

 

Recipe By :The Complete Italian Vegetarian Cookbook - Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons extra-virgin olive oil

3 medium garlic cloves -- minced

1 tablespoon minced fresh herbs

salt and freshly ground black pepper

4 medium eggplants (about 1 3/4 lbs) -- washed

 

When the grill is going, I like to cook as many things as possible over hot

coals. Eggplant becomes meltingly tender when cooked this way and takes on a

smokey flavor. Oregano, thyme, mint, and tarragon, or a combination, are good

with eggplant.

 

Light the grill or make a charcoal fire. Combine the oil, garlic, herbs, and

salt and pepper to taste in a small bowl.

 

Trim and discard the ends from the eggplants and cut the eggplants lengthwise

inth 1/2-inch-thick pieces. Peel the outer slices. Lay the slices on a large

baking sheet or platter. Brush them with the oil mixture.

 

Grill the eggplant over a medium-hot fire, turning once, until marked with dark

stripes, about 10 minutes. Transfer to a large platter and serve immediately.

 

Serving Suggestions - Serve this dish after a summery pasta with tomatoes.

 

 

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Per Serving (excluding unknown items): 93 Calories; 10g Fat (96.3% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

trace Sodium. Exchanges: 0 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0