The perfect quick summer veggie. Eggplant can be meaty and substantial served simply with some fresh herbs, olive oil and lemon. Some people will salt the slices of eggplant and lay them in a colander or on paper towels to remove the bitterness, then rinse them off and proceed with their recipe. I haven’t found this step necessary, so I skip it.
Freshly ground salt and pepper
1 tbsp olive oil
1 tsp fresh oregano leaves
Peel the eggplant and slice into one inch rounds. Squeeze the lemon juice on both sides of the eggplant, then dust with freshly ground salt and pepper. Grill on both sides for 4-5 minutes or until nice grill marks are made and the eggplant is heated through. After it is cooked then drizzle with olive oil, sprinkle on the fresh oregano leaves, add bit more salt and serve.
Great with marinated chicken or pork