Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Japanese eggplant (about 6 eggplant)

  2. 2 tablespoons 30ml Olive oil

  3. 1 teaspoon 5ml Minced garlic Salt and freshly ground pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Wash eggplant and pat dry. Lightly coat with olive oil, garlic, salt, and pepper. Prepare a charcoal fire.

  2. Place eggplant on grill over direct heat and cover with lid. Turn several times during cooking. Eggplant should be done in about 5 minutes.


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