Saturday, April 28, 2007

Grilled Eggplant, from Stephanie

I heart eggplant. It's great grilled too.

Wash, cut off ends, peel, slice into 1/2 to 3/4 inch slices and spread out on a pan.

Sprinkle with salt and ignore for a while.

Dab off liquid, flip and salt.

Ignore, dab, apply italian dressing, ignore, grill.


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