Grilled Eggplant

Ingredients: (Conversion Chart)

• 4 eggplants, cut length-wise into 1-inch slices
• 2 teaspoons salt, divided
• 4 tablespoons extra virgin olive oil
• ½ teaspoon freshly ground black pepper

Directions:

1. Layer paper towels on baking sheet. Place half of eggplant on top in a single layer. Sprinkle with 1 teasppon salt and cover with paper towels.
2. Arrange second layer of eggplant, sprinkle with remaining salt, and cover with paper towels. Let stand for 30 minutes, then rinse and blot dry each slice.
3. Preheat grill to medium.
4. Brush both sides of eggplant slices with oil, and then season with pepper in a large bowl.
5. Grill eggplant for 16 to 20 minutes, turning once, until browned and tender.

Nutrition Info: