- 2 small eggplants (about 10 to 12 oz. each)*
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon coarsely ground pepper
- Sweet Pepper-Tomato Topping
How to Make It
Preheat grill to 400° to 450° (high).
Cut each eggplant lengthwise into 5 (1/2-inch-thick) slices. Brush both sides of eggplant with oil; sprinkle with salt and pepper.
Grill eggplant, covered with grill lid, over 400° to 450° (high) heat 2 to 3 minutes on each side or until lightly browned and slightly charred.
Serve immediately with Sweet Pepper-Tomato Topping.
*4 Chinese eggplants or 6 Japanese eggplants (about 1 1/2 lb.), cut diagonally into 1/2-inch-thick slices, may be substituted.