Grilled eggplant

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In Italy grilled eggplant is a staple in the summertime. This recipe is great because you can make it ahead of time. The longer it sits together, the better it tastes. I think almost everybody in the United States owns a grill.

And most people know that cooking on a grill except hot dogs and sausages, makes a pretty healthy meal. My recipe is grilled eggplant; a very healthy, very tasty (I should say delicious) and most importantly ... easy to make dish.

Instructions:

Things You'll Need:

  • 3 medium size eggplant.
  • 1 garlic clove.
  • Half cup of vinegar (any) you can use balsamic too.
  • A quarter of a cup of olive oil.
  • About 10 chopped mint leaves.
  • Salt and pepper
  • A loaf of bread
  1. Step 1

    Rinse eggplant and dry.

  2. Step 2

    Slice eggplant in thin slices, approximately 1/8 of an inch thick.

  3. Step 3

    Place eggplant on pre-heated grill on medium high heat. Close cover and grill for about 2-3 minutes until golden brown. Edges and thin parts can be black.

  4. Step 4

    Flip eggplant and cook for about 2 more minutes. They can be a little burnt.

  5. Step 5

    When finished grilling, place eggplant in a pyrex dish. As you layer the eggplant add salt, pepper, small pieces of garlic, fresh mint (or oregano). Continue layering eggplant until you have used it all.

  6. Step 6

    Then add olive oil and vinegar. Mix everything well to be sure that the olive oil and vinegar coat everything

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