We love eggplant. And when we harvest it in our garden, it is even better. This recipe is simple and so very delicious. It is a perfect side dish for your other grilled items and is also fantastic in a sandwich or all on its own for lunch. 

 

Yield 6 servings

 

3 small Japanese eggplants

1 tsp salt + ¼ tsp salt

1 cup olive oil

6 cloves garlic, minced and mashed

2 Tbsp Italian parsley, minced

2 Tbsp thyme, minced,

2 tsp oregano, minced 

¼ tsp red pepper flakes

Pinch of pepper

 

Slice the eggplants into ¼-inch thick slices. Sprinkle them with 1 tsp salt and let rest for 10 minutes. 

 

To make the dressing, add ¼ tsp salt, olive oil, garlic, Italian parsley, thyme, oregano, red pepper flakes, and pepper into a small bowl. Whisk to combine. 

 

Heat the grill to medium-high heat. 

 

Wipe the salt off the eggplant. Dip each slice into the dressing. 

 

Grill the slices until they are softened with grill marks. 

 

Place the slices on a platter and drizzle with additional dressing. Serve warm or at room temperature. 

 

Just Salt It, and enjoy!