Sage-Grilled Eggplant

Ingredients

• 1 large eggplant, unpeeled
• 1 1/2 teaspoons salt
• 1/3 cup Sage Butter
• 1/4 teaspoon pepper

Preparation

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.