Grilled eggplant is very easy to do: you marinate it briefly, grill it, and return it to the marinade to be eaten cold. This is mild-flavored; should you prefer it hotter add some shredded fresh hot pepper to the marinade. Grilled eggplant is an excellent antipasto or side dish. To serve 4:

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About eggplant

Ingredients

• 6 small tender eggplants, about a pound (450 g) in all
• 2 cloves garlic, finely minced
• A medium bunch parsley, minced
• 1/4 cup olive oil or more, to taste
• A fresh hot pepper, seeded, ribbed and shredded (optional)
• Salt & pepper to taste

• Prep Time: 120 minutes
• Cook Time: 20 minutes

• Total Time: 140 minutes

Preparation

Wash and dry the eggplant and cut it into 1/4-inch thick slices. Sprinkle the slices with salt and put them in a colander for an hour, then rinse them well and pat them dry. While they’re sitting combine the remaining ingredients to form the marinade and put it in a broad serving dish.

Lightly score the slices of eggplant in a crosshatch pattern and marinade them for about 20 minutes. Then grill them for about 10 minutes or until done, turning them a couple of times, and return them to the serving dish.

Spoon the marinade in the dish over them and they're ready for use, though they will improve if they sit for a couple of hours.

Yield: 4 servings grilled eggplant.