Grilled Eggplant

by | Mar 1, 2015 | Chef Robert's Archive, Recipe Archive | 0 comments

  • 3 Whole Eggplants, cut in half length-wise
  • Evo Oil as needed
  • Lite Salt and Pepper – to taste

Cut the eggplant in half, length-wise and trim off enough on the edges of each side to allow the sliced half eggplant to set firm on a plate. Drizzle the eggplant with evo oil and season. Grill the eggplant on both sides until tender

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