Grilled Eggplant
This recipe is nice as a side dish, hot or at room temperature, or served over grilled bread as bruschetta. From Marge Porter, who teaches “Grilling With the Girls: Italian Flavors From the Grill” in Stillwater, Minn., it serves 6.
– Minneapolis Star Tribune
Ingredients
2 pounds eggplant, firm (she prefers the small or baby eggplant)
1 teaspoon kosher salt
1/3 cup olive oil, plus more for brushing while grilling
3 tablespoons lemon juice
3 cloves garlic, minced
3 tablespoons chopped fresh oregano
Directions
Slice the unpeeled eggplant lengthwise into 1/4-inch-thick slices, sprinkle with salt and lay them between paper towels for 30 minutes. Blot dry.
Prepare a grill for medium-high heat.
Combine 1/3 cup olive oil with the lemon juice, garlic and oregano.
Whisk together to make a vinaigrette.
Brush eggplant slices with plain olive oil and grill until tender, about 1 minute on each side. Remove from the grill and dip in the vinaigrette, turning to coat both sides, and serve.
