• 6servings

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Eggplant

  2. 1/3 cup 78ml Olive oil - virgin

  3. 1/4 cup 36g / 1 1/3oz Italian parsley - chopped

  4. Salt - to taste

  5. Parsley - finely chopped

  6. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe by: (Joel Ehrlich) If using large eggplant, remove the stems, then slice the eggplants horizontally 1/2" thick. Small eggplants should be sliced 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 and toss the eggplant with the seasonings until the slices are evenly coated. Preheat a grill.

  2. Grill the eggplant slices over medium-high 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 and sprinkle each layer with the parsley. Alternatively, arrange the slices on a platter and sprinkle with parsley.

  3. Serve at room temperature.


Send feedback