Grilled Japanese Eggplant
6 Japanese eggplant (about 2 pounds total)
2 tablespoons olive oil
1 teaspoon minced garlic
salt and pepper, to taste
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.
Barbecuing, Grilling & Smoking
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