Monday, September 05, 2005

Grilled eggplant semite1973-style


One eggplant
Olive oil
3-4 large cloves of garlic


Place garlic in a garlic crusher and crush it. Place crushed garlic in a small container and pour about ¾ of a cup of olive oil over it. Mix it up and allow mixture to stand for one half hour or more, although it’s not absolutely necessary. Next, cut eggplant into thin slices, about ¼ inch thin or less. Place the three slices that are largest in circumference on the bottom of a flat bottomed bowl/container. Sprinkle a little salt, pepper, oregano, and love on the slices and then drizzle the olive oil-garlic mixture on top of them. Take the next sized eggplant slices, which should be just a bit smaller than the previous, and place them on top of the just-seasoned slices. Again, sprinkle salt, pepper, oregano and drizzle the olive oil-garlic mixture on the eggplant slices. Keep repeating this process until all of the eggplant slices are used up. Two or three stacks of eggplant slices should suffice. Cover with plastic wrap and refrigerate until time to grill.

Make sure to grill the eggplant slices until they are soft and mushy to the bite. Grilled Eggplant Semite1973-Style can be eaten hot off the grill or chilled the next day.

Note: Eggplant in photograph uncooked.


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