Recipe: Grilled Eggplant with Black Olives

GRILLED EGGPLANT WITH BLACK OLIVES

2 medium eggplants (or 6 Japanese eggplants)
salt (kosher preferred)
1/2 cup plus 3 tbsp olive oil
2 large garlic cloves; peeled/minced
1 tbsp vinegar; red wine
pinch red pepper flakes (optional)
salt and pepper (to taste)
16 olives, Kalamata or Nicoise, drained
2 tbsp chopped Italian flat-leaf parsley

Slice eggplants into 1/4-inch slices (do not peel). Japanese eggplants will not need to be salted, but if using standard eggplants, dust them lightly with salt and allow to rest 30 minutes; pat dry with paper towels, removing most of salt and watery liquid that beads up on surface of eggplant slices.

Place eggplant slices in a large bowl; drizzle 1/2 cup olive oil over eggplant and toss to lightly coat.

In a small bowl, combine remaining 3 tablespoons olive oil, garlic, vinegar, red pepper flakes, if using salt and pepper; set aside.

TO GRILL EGGPLANTS:
Grill slices over a medium fire, turning occasionally, until they are golden and tender, about 10 minutes.

ALTERNATIVE BROILING METHOD:
Place eggplant slices in a single layer on a jelly-roll pan. Preheat broiler, positioning oven rack to about 7 inches from broiler element. Broil 4 to 5 minutes on each side, or until lightly browned and tender.

TO SERVE:
Arrange eggplant slices, overlapping in a fanlike pattern on a serving platter. Brush eggplant with vinegar mixture. Top with olives and Italian parsley. Serve hot or cold. If serving cold or at room temperature, garnish edges of platter with colorful mixed baby lettuces or shredded romaine.

Servings: 6
Adapted from unknown source