Prep Time
10 Mins
Grill Time
6 Mins
Makes 3 main-dish or 5 side-dish servings
Photo: Jennifer Davick; Styling: Mindi Shapiro Levine

How to Make It

Step 1

Preheat grill to 400° to 450° (high).

Step 2

Cut each eggplant lengthwise into 5 (1/2-inch-thick) slices. Brush both sides of eggplant with oil; sprinkle with salt and pepper.

Step 3

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.

Step 4

Serve immediately with Sweet Pepper-Tomato Topping.

Step 5

*4 Chinese eggplants or 6 Japanese eggplants (about 1 1/2 lb.), cut diagonally into 1/2-inch-thick slices, may be substituted.

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