This is an easy appetizer, side, or vegetarian option for a dinner party. The grill marks are quit pretty, and the eggplant keeps in the fridge for several days. To slice the eggplant i recommend cutting it in half length wise, then placing the flat side down, slice off the top and then carefully slicing pieces about an eighth of an inch thick. I used several spices, all of which are optional. Serve warm from the grill, or at room temperature.
Grilled Eggplant
2 eggplants thinly sliced
1 pepperoncino (small red chili pepper) or red pepper flakes
1 clove garlic cut in half or diced
Handful of flat leaved Italian parsley chopped
Olive oil
Salt
In a shallow bowl put about a 1/4 inch of olive oil, sprinkle with salt and add the chili pepper, parsley and garlic. Place a dry grill pan over medium heat, and place as many eggplant slices as will fit. Leave the eggplant to grill until dark marks have formed on the bottom, then turn over and grill the other side. Once grilled, place the eggplant in the bowl with olive oil dressing, turning to coat all sides. Leave in bowl to absorb flavor, and continue adding grilled eggplant. If all the olive oil gets absorbed add more.
Serve alone as an anitpasto, or over grilled bread.
