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Slice eggplant into ˝ inch thick rounds. Sprinkle both sides with
sea salt and leave them to “sweat” at room temperature for 20
minutes. Absorb the released liquid with dry cloths.
In a small bowl, combine
the olive oil, vinegar and garlic. Brush both sides of the eggplant
slices with the mixture.
Place eggplant on a
preheated grill. Turn only once, grilling 4 to 5 minutes per side.
Variations:
Grill zucchini, red
onion, and a portabello mushroom and make a sandwich with some Dijon
mustard or pesto (see hints) on 100% rye bread.
Stir fry Chinese
eggplant pieces with garlic, Thai basil, hot pepper paste, and
wheat-free soy sauce. |
