Recipe: Grilled Eggplant (2)

Dear Tracey,

Here are a couple recipes for you. I haven't tried them, but they sound good!

Betsy

Grilled Eggplant
Yields 6 Servings

1 LARGE Eggplant
1/4 tsp Salt
1/3 Cup Butter, Melted
1/8 tsp Black Pepper, Ground
1/2 tsp Garlic Salt
1/2 tsp Italian Seasoning

Prepare the barbecue grill - it is not ready until all the coals have a thick,
even coating of gray ash.
Peel the eggplant.
Cut into 3/4" thick slices.
Set aside.
Combine the butter, garlic salt and Italian seasoning together.
Stir thoroughly to mix.
Brush the eggplant slices with the butter mixture.
Place the grill about 3 inches from the hot coals.
Place the eggplant slices on the grill.
Grill for about 10 minutes total, turning and basting occasionally.
Serve while still warm.

Simple Grilled Eggplant
Yields 6 Servings

2 1/2 lbs eggplant
1/3 cup olive oil, virgin
1/4 cup Italian parsley,finely chopped
salt, to taste
black pepper, freshly ground

If using large eggplant, remove the stems, then slice the eggplants horizontally 1/2" thick.
Small eggplants should be sliced vertically 1/2" thick.
Place the eggplant slices in a large, heavy plastic bag such as a freezer bag.
Add the olive oil, salt and pepper to the bag, close the top and toss
the eggplant with the seasonings until the slices are evenly coated.
Preheat a grill.
Grill the eggplant slices over medium-high heat until tender and attractively browned.
Do not allow them to char.
For a picnic, layer the grilled eggplant slices in a large, shallow plastic container and sprinkle each layer with the parsley.
Alternatively, arrange the slices on a platter and sprinkle with parsley.
Serve at room temperature.