Serve this simple eggplant dish as a vegetarian summer supper or as a side dish for grilled fish or chicken.
Serve with a wedge of lemon to brighten the flavor.
Grilled Asian Eggplant
- 2 Small Asian eggplant per person
- Olive oil
- Sea salt
- Fresh cracked pepper
- Lemon wedges, for garnishing
Slice the eggplant lengthwise into half inch slices or thirds, making sure not to slice all the way to the top, leaving each slice connected at the stem. Fan out the eggplant and brush both sides of each slice with olive oil. Put over a hot grill, and cook until the eggplant is tender and there are blackened grill marks. Sprinkle with sea salt and serve warm.