Simple grilled eggplant

Yield: 1 Servings

Ingredients:

2 1/2 lb Eggplant
1/3 c Olive oil; virgin
1/4 c Italian parsley; chopped

Instructions:

Salt; to taste Parsley; finely chopped Freshly ground black pepper Recipe by: Joel.Ehrlich@salata.com (Joel Ehrlich) If using large eggplant remove the stems then slice the eggplants horizontally 1/2" thick. Small eggplants should be sliced vertically 1/2" thick. Place the eggplant slices in a large heavy plastic bag such as a freezer bag. Add the olive oil salt and pepper to the bag close the top and toss the eggplant with the seasonings until the slices are evenly coated. Preheat a grill. Grill the eggplant slices over medium-high heat until tender and attractively browned. Do not allow them to char. For a picnic layer the grilled eggplant slices in a large shallow plastic container and sprinkle each layer with the parsley. Alternatively arrange the slices on a platter and sprinkle with parsley. Serve at room temperature. Yields 6 Servings