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1 large white eggplants (or more) 1
1/2 tsp salt 3 mL
1/2 tsp freshly ground black pepper 3 mL
1 clove garlic, crushed 1
1 cup olive oil 250 mL
Remove the stem, rinse the eggplants, and cut in half. Cut the halves lengthwise into halves again and slice into 1 1/2-in-thick pieces (3-cm).
Add the salt, pepper, and crushed garlic to the olive oil. Mix well and then coat the eggplant pieces with the oil and let them rest for a minute.
Lay the eggplant pieces on a preheated grill and cook for 3 to 4 minutes on each side.
1/2 tsp salt 3 mL
1/2 tsp freshly ground black pepper 3 mL
1 clove garlic, crushed 1
1 cup olive oil 250 mL
Remove the stem, rinse the eggplants, and cut in half. Cut the halves lengthwise into halves again and slice into 1 1/2-in-thick pieces (3-cm).
Add the salt, pepper, and crushed garlic to the olive oil. Mix well and then coat the eggplant pieces with the oil and let them rest for a minute.
Lay the eggplant pieces on a preheated grill and cook for 3 to 4 minutes on each side.