Recipe - Simple Grilled Eggplant

2 One half pound Eggplant
1/3 cup Olive oil; virgin
Salt; to taste
Black pepper; freshly ground
One fourth cup Italian parsley; finely
chopped

From: Joel Ehrlich Joel.Ehrlich@SALATA.COM

Date: Mon, 24 Jun 1996 09:57:38 0800
If using large eggplant, remove the stems, then slice the eggplants
horizontally 1/2" thick. Small eggplants should be cut or sliced up 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. Toss the eggplant with the seasonings until the slices are evenly
coated. Preheat a grill. Grill the eggplant slices over mediumhigh 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. Sprinkle each layer with the parsley. Alternatively, arrange
the slices on a platter and sprinkle with parsley. Serve at room
temperature.

EATL Digest 24 June 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.