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Grilled Japanese Eggplant

Japanese eggplant are ideal for grilling. When split lengthwise they are easy to handle on the grill and one eggplant makes a modest vegetable serving for one person. It can be used as an appetizer, in which case one eggplant serves two persons or more.

4 Japanese eggplants

Olive oil for brushing

Salt and pepper to taste

1/2 cup feta cheese

2 tablespoons chopped cilantro

Remove the stem end of each eggplant and split them lengthwise. Brush both sides with oil and season the flesh side with salt and pepper. Grill directly over a medium fire skin side down for 3 minutes. Turn flesh side down and grill for an additional 3 minutes. Plate the eggplant on a serving platter or individual salad plates. Sprinkle with cilantro and cheese. These can be served hot or room temperature.

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