RCI-MT.002.0073.001
Grilled Eggplant with Garlic Butter
Making the eggplant "sweat" seems kind of weird, but it is reasonable. It helps bitter flavors come
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- eggplants2 mediumsliced 1/2 inch thick
- Salt1 unit
- Freshly ground black pepper1 unit
- Olive oil1 unit
- tbs minced garlic1 unit
- (1/2 cup) stick of butter1 unit
Method
1
Fold garlic into butter. Shape into a narrow log using parchment or wax paper and refrigerate until needed.
2
Sprinkle all sides of eggplant with salt. Let sit 15 minutes or until it "sweats". Just leave it, no touching. Crack a beer, I don't care. Just don't touch.
3
Rinse eggplant. Pat dry with paper towels and brush with olive oil. Season liberally on both sides with salt and freshly ground black pepper.
4
Preheat grill to medium high.
5
Add eggplant and cook until marked and slightly charred on both sides. Place a pat of butter mixture on top of each piece and wait until butter is melted before serving.