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Grilled Eggplant with Rosemary
Recipe Summary
Yield: Makes enough for 6 rustic tarts
Ingredients
Ingredient Checklist
1 1/2 pounds small eggplants, trimmed and sliced lengthwise into 1-inch-thick strips
Coarse salt
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 tablespoon fresh rosemary, finely chopped
Freshly ground black pepper
Gallery
Grilled Eggplant with Rosemary
Recipe Summary
Yield: Makes enough for 6 rustic tarts
Gallery
Grilled Eggplant with Rosemary
Grilled Eggplant with Rosemary
Grilled Eggplant with Rosemary
Recipe Summary
Yield: Makes enough for 6 rustic tarts
Recipe Summary
Yield: Makes enough for 6 rustic tarts
Yield: Makes enough for 6 rustic tarts
Makes enough for 6 rustic tarts
Ingredients
Ingredients
- 1 1/2 pounds small eggplants, trimmed and sliced lengthwise into 1-inch-thick strips
- Coarse salt
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 tablespoon fresh rosemary, finely chopped
- Freshly ground black pepper
Directions
Heat grill to medium. Place eggplant in a colander in a single layer, and sprinkle generously with salt. Let stand 20 minutes; rinse eggplant, and pat dry.
In a medium bowl, combine eggplant, oil, garlic, and rosemary. Season with salt and pepper, and toss to combine. Grill eggplant until tender and golden, 2 to 3 minutes per side.
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All Reviews for Grilled Eggplant with Rosemary
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Reviews:
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All Reviews for Grilled Eggplant with Rosemary
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
