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Ingredients
ScaleNo serving count in the source — scale by factor
- garlic, minced1 tbsp
- butter, 1/2 cup; softened1 stick
- eggplants, medium; sliced 1/2 inch thick2
- salt
- black pepper, freshly ground
- olive oil
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Fold garlic into butter. Shape into a narrow log using parchment or wax paper, and refrigerate until needed.
Sprinkle all sides of eggplant with salt. Let sit 15 minutes or until it "sweats". Leave it without touching.
Rinse eggplant. Pat dry with paper towels, and brush with olive oil.
Season liberally on both sides with salt and freshly ground black pepper.
Preheat grill to medium-high heat.
Add eggplant to grill, and cook until marked and slightly charred on both sides.
Place a pat of butter mixture on top of each piece and wait until butter is melted before serving.