Tuesday, July 3, 2012

Grilled Eggplant Round One Roasted

Eggplant, washed, salted, drained, and patted dry.
Olive Oil
Fresh Thyme

Place medium thick eggplant slices on baking sheet covered in aluminum and brushed with olive oil. Brush the tops of the eggplant with olive oil as well, and squeeze lemon juice on as well. Lastly place fresh thyme on top of each slice, and stick in over on high heat. When tops start to brown, take out of oven, turn eggplant slices over, add more lemon, and then place back in oven until the other side starts to brown as well. Take out of oven and serve with meat, or other vegetables

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