Recipe by James John Deren

Grilled Eggplant with Garlic

Name: Grilled Eggplant with Garlic
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 lb Eggplant; 2 Fresh Garlic Cloves (do no use jarred); 1 T Olive Oil or Oil Spray; Course Salt; Freshly Ground Black Pepper, to taste

This idea came to me when I had an aging Eggplant and I was making pasta for dinner.

Prep Time 10 mins

Cook Time 5 mins

Servings 2 servings

Category Main Dish

Ingredients

1 lb Eggplant
2 Fresh Garlic Cloves (do no use jarred)
1 T Olive Oil or Oil Spray
Course Salt
Freshly Ground Black Pepper, to taste

Instructions

1 Peel And Slice The Eggplant Into: Peel and slice the Eggplant into ¾” disks.
2 Liberally Salt Both Sides Of The: Liberally salt both sides of the disks and set aside for 30 minutes.
3 Rinse The Eggplant Under Cool Water: Rinse the Eggplant under cool water then pat dry.
4 Brush The Oil On The Eggplant: Brush the oil on the Eggplant, or spray lightly.
5 Sprinkle The Eggplant With Black Pepper: Sprinkle the Eggplant with Black Pepper, to taste.
6 Place On A Hot, Well-Seasoned Grill: Place on a hot, well-seasoned grill. Cook for 2-3 minutes on each side, or for about 5 minutes on an indoor “George Foreman” type grill.
7 Once The Eggplant Is Soft But: Once the Eggplant is soft but not mushy, remove and let cool for a few minutes.
8 While Cooling, Mince The Garlic: While cooling, mince the Garlic.
9 Cut The Eggplant Into ½” Cubes: Cut the Eggplant into ½” cubes.
10 Gently Toss The Garlic With The: Gently toss the Garlic with the Eggplant.
11 Serve Warm: Serve warm.

Pro Tips & Delicious Variations

This makes an excellent side dish, and can be served as a topping for nearly any pasta dish, such as Ravioli with a Pesto Red Sauce.
In a pinch, you can chop the eggplant into ¾” cubes and cook in a sautee pan, using just enough oil to lightly coat the bottom.