This is a tasty way to serve eggplant; you can serve this recipe as a side dish or on top of toast with cheese.
Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. While the different varieties do range slightly in taste and texture, one can generally describe the eggplant as having a pleasantly bitter taste and spongy texture.
A The Foodies’ Kitchen Original Recipe
1 medium sized eggplant
Dried basil leaves
- Warm your grill, or a large cast iron pan with grill marks.
- Slice the eggplant, to about ½ inch thick slices. Transfer them to a large bowl, and toss them with enough olive oil to coat, add salt and pepper to taste.
- Grill them until they are cooked through and the grill marks are browned on.
- Serve with a drizzle of balsamic vinegar and sprinkle the dried basil leaves on top.
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