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No Fail Grilled Eggplant

by David Louis

Okay, so this weekend I started playing with the gas grill I recently rebuilt. If you've been relegated to charcoal for any length of time, you know how hard it is to grill vegetables. It's so easy now that I'm back to gas! Eggplant isn't something that gets served often (or ever) in my household but that's going to change now. It's delicious and the prep time is really fast.

2 medium eggplants

olive oil

salt and pepper (Irecommend Kosher salt)

Peel the eggplants and cut into 1/2 inch slices. You can brush both sides with olive oil or you can cheat and toss all of the eggplant slices in a large plastic bag with some olive oil and gently shake to evenly coat. Grill on medium low heat until golden brown (about 5 minutes per side). Lightly salt and pepper to taste.

They have a buttery, nutty flavor and are a great addition if you're watching carbs. Two cups of Eggplant has 20% of your daily fiber plus potassium and magnesium for only 40 calories, without the olive oil.