Grilled eggplant is wonderful for a summer picnic. It is also great layered in sandwiches and wraps.
- 1 eggplant
- ¼ cup olive oil
- Set a grill to medium-high heat. Cut the eggplant lengthwise into ¼-inch thick slices.
- Brush both sides of each slice with olive oil.
- Set slices on the grill. Cook for 8–10 min., flipping halfway or until eggplant is cooked through and grill marks form.
Garnish with freshly chopped parsley.
- June/July 2017