Eggplant on the grill is delicious, but eggplant on the grill that’s been seasoned with Quarter Moon Farm’s Black Garlic & Sea Salt and topped with black garlic cloves is truly superb!
Ingredients
- 1 Eggplant
- 1/4 cup olive oil
- Handful of fresh basil leaves
- A few tablespoons Black Garlic & Sea Salt
- 6 or more chopped Black Garlic cloves, to taste
Directions
Directions- Slice an eggplant into quarter-inch rounds, put them in a bowl, and sprinkle with table salt. Let sit for 15 to 30 minutes or so to allow the liquids to drain into the bowl from the eggplant. Rinse eggplant rounds, and drain all liquid.
- Mix olive oil and chopped fresh basil in a cup.
- Place eggplant rounds onto a hot grill to barbecue. Brush basil and oil onto eggplant slices and then generously sprinkle each round with Black Garlic & Sea Salt.
- Barbecue six minutes, and then flip.
- Repeat oil and salt process and grill for another six minutes.
- Remove cooked slices onto a serving dish, and top with chopped Quarter Moon Farm black garlic cloves.
Barbecue six minutes, and then flip. This makes a great side dish alongside any barbecued dishes, and also pairs well with breakfast eggs.