Other than ice cream and Jell-O, I’m not sure there is anything that doesn’t taste better when prepared on the grill. I have been harvesting my supply from the back yard all summer and nearly all of it hits the greatest outdoor appliance of all time. This recipe is super quick and easy, and it goes with anything I am serving at dinner. Sometimes I like it simply with great crackers as an appetizer. Embellish it any way you want with sauces, herbs or zippy cheeses.
Yield: 2-3 servings
1 large eggplant, trimmed and cut in 1/2-inch slices
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon light olive oil
Preheat the grill to medium and grease the grill grate or rack. Sprinkle each eggplant slice with the lemon juice, salt and pepper. Let rest for 10 minutes, then rub with the olive oil. Place on the grill rack and cook 6 minutes on each side. Serve warm.