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  Grilled Eggplant


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 INGREDIENTS
1 large Italian eggplant
1/2 cup olive oil
Salt and freshly ground pepper

DIRECTIONS
Preheat stovetop grill or outdoor grill.
Slice eggplant lengthwise into even 1/4 inch slices.
Brush one side with olive oil. Place eggplant oil-side down on grill.
Brush top with oil.
Grill over medium heat until grill marks form.
Use tongs to flip eggplant. Salt and pepper cooked side.
Flip twice more, moving eggplant to form crosshatch design if desired.
Eggplant is done when it will easily bend without breaking.
Serve hot.
Cover and refrigerate leftovers.

Copyright © 2017 Stefanie Samara Hamblen