Grilled Japanese Eggplant
- 6 to 8 Japanese eggplant
- 3 tbsp olive oil
- 3 tbsp soy sauce
- 1 tsp minced garlic
- Salt and pepper to taste
- Preheat grill to med-high heat.
- Remove eggplant stems and cut eggplant lengthwise in ¼ in thick slices.
- Combine olive oil, soy sauce and garlic. Coat eggplant slices with oil mix, and lightly dust with salt and pepper.
- Place eggplant slices on grill, turning occasionally until cooked on both sides, about 6-8 mins.