Spicy Grilled Eggplant With Olive Oil And Vinegar

Ingredients:

• 9 long, thin Japanese eggplant
• Salt and freshly ground black pepper
• 1/2 cup plus 2 TBS olive oil
• 3 garlic cloves, pressed
• 2 tsp red wine vinegar
• 1/4 tsp crushed red pepper
• 2 TBS fresh parsley, chopped

Start a charcoal grill according to manufacturer's directions. Slice the eggplant into 1/4 inch slices, crosswise. Place the eggplant slices into a bowl and drizzle with 1/2 cup olive oil, pepper and salt. Grill the eggplant slices over a hot fire until they are golden brown and tender (10-12 minutes). Combine the garlic with the remaining 2 TBS oil and the vinegar. Place the eggplant on a serving platter and brush the olive oil mixture over the top. Sprinkle with crushed red pepper and parsley. 6 servings.