Grilled Japanese Eggplant Recipe
Father's Day Recipes


Grilled Japanese Eggplant

6 Japanese eggplant -- (about 2 pounds total)
2 tablespoons olive oil -- use a good quality oil
2 teaspoons garlic -- freshly minced
Kosher or sea salt -- to taste
freshly ground black pepper

Wash eggplant and pat dry. Lightly coat with olive oil, garlic, and salt and pepper. Prepare fire for direct-heat cooking. When fire is ready, place eggplant over direct heat and close lid. Turn several times during cooking. Eggplant should be done in about 5 minutes. Serves 4 - 6.

Per Serving (excluding unknown items): 41 Calories; 5g Fat (96.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable; 1 Fat.

Japanese eggplant is ideal for grilling because it is thin and can be grilled whole without cutting into pieces. The outside skin browns beautifully while the sweet meat inside steams from the juices.

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