Grilled Graffiti Eggplant
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Vegetable
- Method: grilled
- Cuisine: American
Ingredients
Units
Scale
- 3 graffiti, confetti or Japanese eggplants
- 1/3 cup extra virgin olive oil
- 4 garlic cloves
- 3 tablespoons fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Heat grill to medium.
- Cut tip from eggplants and halve lengthwise. With a sharp knife, make cross hatch marks by scoring one way then the opposite way on the cut side of each eggplant.
- In a small food processor, (like this one
), mix oil, garlic, rosemary, salt and pepper until an oily paste forms.
- Spread this on the cut side of the eggplants and grill cut side down for 5 minutes. Gently turn and cook for two to five minutes on the skin side until they are cooked through but not mushy soft.
- Top with grated cheese and serve immediately.
Find it online: https://www.afamilyfeast.com/grilled-graffiti-eggplant/
