Grilled Eggplant & Basil Vinaigrette
Ingredients 2 pound eggplant, firm, japanese 1 oil, olive 1 salt, to taste 1 pepper, to taste 1 vinegar, balsamic 3 each garlic, cloves, thinly sliced 1 cup basil, fresh, leaves, t...
Ingredients
- egg, approx
- garlic, approx
- salt, approx
- oil, approx
- vinegar, approx
- pepper, approx
Directions
- 1
Ingredients 2 pound eggplant, firm, japanese 1 oil, olive 1 salt, to taste 1 pepper, to taste 1 vinegar, balsamic 3 each garlic, cloves, thi
- 2
Grill the eggplant when the coals are dying, assemble the recipe, and it will be ready for a meal the next day
- 3
Wipe eggplants and slice lengthwise or diagonally into pieces a little less than 1/2-inch thick
- 4
Discard the end pieces that are mostly skin
- 5
Brush each piece on both sides with oil and grill over the coals
- 6
You can also fry the eggplant slices instead of grilling them, or even broil them, if you prefer.) To make crisscross grill marks, turn each
- 7
Cook on both sides until eggplant is nicely colored and tender
- 8
As you work, make a layer of cooked eggplant in a non-corrosive dish