Grilled Eggplant Slices Recipes

Steps:

• 1. Preheat a gas grill to high, or build a fire in a kettle grill. Mesquite-flavored chips would taste great (optional).
• 2. Slice eggplant in 1/3- to 1/2-inch slices. In a small bowl add together the olive oil, lemon juice, garlic, salt, and thyme. Brush both sides of the eggplant slices with this sauce3. Place eggplant on the preheated grill. If you with to have nice grill lines, turn only once on each side. Grill about 10-15 minutes. Test for tenderness (doneness) by piercing with a fork. Makes 4 to 6 servings.

Steps:

• In a small bowl, combine the first six ingredients., Grill eggplant, covered, over medium heat for 3 minutes. Turn slices; spoon Parmesan mixture onto each. Top with tomato; sprinkle with mozzarella cheese. Grill, covered, 2-3 minutes longer or until cheese is melted.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix soy sauce, balsamic vinegar, and olive oil together in a small bowl. Coat eggplant slices in sauce. Place on preheated grill, carefully, as they will flame up.
• Cook each eggplant slice until deep brown, about 5 minutes per side.

Steps:

• Rinse and dry the eggplants. Trim off end pieces. Slice them, lengthwise into 1/2 inch thick slices. Brush each slice with oil and salt; grill until both sides are colored and tender. Remove and season with salt and pepper.
• For a second time around idea - grill extra, chop up and toss with some seeded chopped plum tomatoes and torn basil leaves to taste. Dress with a mustard vinaigrette.

Steps:

• Brush eggplant slices with oil. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand 5 minutes. , Grill eggplant, covered, over medium heat or broil 4 in. from heat until tender, 4-5 minutes per side.

Steps:

• Sprinkle eggplant slices with salt on both sides. Place in a colander set over a bowl; let stand 1 hour to drain. Discard liquid; rinse eggplant slices under cold running water. Place on several layers of paper towels, and press out water.
• Preheat a grill or grill pan over medium-high heat. Generously brush both sides of eggplant slices with oil; sprinkle with pepper. Place on grill, and cook until browned, 5 to 6 minutes. Flip eggplant slices, and cook until browned on bottom. Serve hot, drizzled with olive oil and sprinkled with salt and pepper.