Ingredients
- 1 pound Japanese eggplant
- 1/4 cup vegetable oil
- plus extra for brushing
- 3 cloves garlic
- minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1 teaspoon dried herbs (basil
- thyme
- oregano)
- Fresh cracked black pepper
- to taste
- Sliced green onions
- to garnish
Instructions
- Cut the eggplant in half lengthwise, then cut into 3-inch long pieces.
- In a large bowl mix together the vegetable oil, garlic, Worcestershire sauce, white wine vinegar, mustard, herbs and black pepper.
- Toss the eggplant in the marinade.
- Heat the grill, and when hot, brush the grill with oil.
- Place the eggplant directly on the grill, grilling both sides for 3-5 minutes each.
- After grilling brush the eggplants with additional marinade or season with salt and pepper to taste.
- Garnish with green onions and serve.
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