grilled japanese eggplant
 
this is probably our favorite way to enjoy japanese eggplant. we just did 
this a few nights ago on our propane grill with wonderful results. preheat 
the grill on medium heat with the lid on. while preheating, prepare 
eggplant. cut off the stem end and slice eggplant in half lengthwise. 
brush all over with olive oil and sprinkle on seasoning of choice. basil 
is very good, as is the mrs. dash garlic and herb blend (which we used the 
other night); you can use whatever seasoning you like. you can also brush 
the eggplants with an infused olive oil, such as basil or garlic. also, 
if you like balsamic vinegar, the eggplant is very nice when brushed with 
a bit of it. when the grill is ready, place the eggplant on the grill cut 
side down, cover, and let grill for about 3-4 minutes but do not allow it 
to get black. turn eggplant and grill another 2-3 minutes covered. 
remove, sprinkle with coarse salt and freshly ground black pepper, and 
serve. this is fantastic when done the night before and served cold or at 
room temperature on a picnic, especially if it had been brushed with the 
balsamic vinegar before grilling. 
 
here is another recipe that i found at www.recipesource.com, and tweaked 
to my own tastes, which i have used several times with good results. it 
is very similar to what i have had at a couple of local chinese 
restaurants. 
 
 
(ID: 78147) Mirror: rec.food.recipes: Sun, Oct 12, 2003


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