Grilled Greek-Style Eggplant

 

 

This dish is best if the eggplant is not over-marinated or over-cooked.

Serves 4-6

2 medium Eggplant, peeled and cut into slices

½-inch thick

4 Tablespoons Olive oil

1 Tablespoon Lemon juice

2 teaspoons Garlic, minced

1 teaspoon Oregano

Salt and pepper

Mix together the olive oil, lemon juice, garlic, and oregano in a casserole dish.

Add the eggplant and marinate about 3 minutes on each side.

Place on hot grill and cook until just soft.

Baste with the marinade while cooking.

Season with salt and freshly ground pepper.

 

- Nick Sundberg