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Sage-Grilled Eggplant

Yield 4 servings

Ingredients

How to Make It

  1. Cut eggplant crosswise into 1/2-inch slices; sprinkle cut sides with salt. Place in a single layer on paper towels; let stand 1 hour.

  2. Rinse eggplant with water, and pat dry. Arrange in a single layer in a lightly greased grill basket.

  3. Melt Sage Butter in a small saucepan over low heat; stir in pepper. Brush on eggplant.

  4. Cook, covered with grill lid, over medium-hot coals (350° to 400°) 12 to 15 minutes or until lightly browned, turning and brushing with melted butter mixture.