Serves: 8
Total Calories: 33
1 Trim the tops and bottoms of the eggplants. Cut the eggplant crosswise into 1/2-inch-thick slices. Sprinkle the eggplant slices generously with salt. Place the slices in a colander and let stand over a plate to drain 30 minutes. Rinse off the salt with cool water and dry the slices with paper towels.
2 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler.
3 Brush the vegetable slices with olive oil and place them with the oiled side toward the source of the heat. Cook until lightly browned, about 5 minutes. Turn the slices and brush them with oil. Cook until browned and tender, about 4 minutes. Sprinkle the vegetables with salt and pepper.
4 Arrange the vegetables on a platter. Drizzle with additional oil and sprinkle with the basil. Serve hot or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Grilled Vegetables recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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