Grilled Eggplant Recipe

INGREDIENTS:

• 4-5 small round eggplant
• ¼ cup (7½ grams) freshly chopped Italian parsley
• 2 cloves garlic finely chopped
• salt (4 pinches)
• ¼ cup (30 grams) olive oil

INSTRUCTIONS:

1. Rinse and trim the ends of the eggplant. You don't have to peel the eggplant but discard the first and last slices (they will be the heels) Slice eggplant lengthwise (thin but not too thin), grill until tender (careful not to burn) for approximately 1-2 minutes on either side (can be grilled on a barbecue or a pan grill), remove grilled eggplant to a clean plate and continue until all the eggplants are grilled.
2. In a medium bowl layer eggplant, sprinkle with a pinch of salt, some chopped garlic, some chopped Italian parsley and drizzle with olive oil (from the ¼ cup), continue with layers until all the eggplant is finished. Toss gently together, serve with a simple bruschetta or Italian crusty bread. Enjoy!

Source: An Italian in my Kitchen

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