Grilled Zucchini And Eggplant Recipe
Ingredients
| Zucchini | 6 Medium | |
| 6 Japanese eggplants | ||
| A few tablespoons olive oil | ||
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Preheat the grill to high.
Slice the zucchini and eggplants length wise as thin as possible. (A mandolin is very helpful.)
Place the slices on a hot grill and brush with a very small amount of olive oil.
Turn quickly when charred.
The thinner the slices, the faster the cooking time.
Sprinkle with salt and pepper and arrange on a platter to serve, alternating the zucchini and the eggplant.
Slice the zucchini and eggplants length wise as thin as possible. (A mandolin is very helpful.)
Place the slices on a hot grill and brush with a very small amount of olive oil.
Turn quickly when charred.
The thinner the slices, the faster the cooking time.
Sprinkle with salt and pepper and arrange on a platter to serve, alternating the zucchini and the eggplant.
Chef
