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    Veggies: Grilled Japanese Eggplant


    Source of Recipe


    Lynda

    List of Ingredients




    6 Japanese eggplant -- (about 2 pounds total)
    2 tablespoons olive oil -- use a good quality oil
    2 teaspoons garlic -- freshly minced
    Kosher or sea salt -- to taste
    freshly ground black pepper

    Recipe



    Wash eggplant and pat dry. Lightly coat with olive oil, garlic, and salt and pepper. Prepare fire for direct-heat cooking. When fire is ready, place eggplant over direct heat and close lid. Turn several times during cooking. Eggplant should be done in about 5 minutes. Serves 4 - 6.

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    Per Serving (excluding unknown items): 41 Calories; 5g Fat (96.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable; 1 Fat.

    NOTES :
    Japanese eggplant is ideal for grilling because it is thin and can be grilled whole without cutting into pieces. The outside skin browns beautifully while the sweet meat inside steams from the juices.

 

 

 

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