Great dinner tonight! i had grilled the Egg Plant but as I was getting to putting the Steak on a storm hit so I had to pan fry the Bison Sirloin, in Extra Virgin Olive Oil. Seasoned with McCormick Grinder Steakhouse Seasoning and topped with sauteed Mushrooms. As sides had fresh Asparagus and, for the first time, Grilled Egg Plant. After trimming the Asparagus I cut it into three pieces and fried it in Extra Virgin Olive Oil and I Can't Believe It's Not Butter. Seasoned with Garlic Salt and Ground Black Pepper with sliced Almonds. The Egg Plant was a first for me. I never had tried Egg Plant before, till now. Really enjoyed it and plan on trying different recipes with it. At the end of the post I'll leave the recipe for the Grilled Egg Plant. For dessert later a bowl of Del Mont Sugarless Pear Slices.
Grilled Eggplant
Ingredients
* 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
* 1 medium eggplant (3/4-1 pound), cut into 6 rounds about 1/2 inch thick
* 1/2 teaspoon coarse salt, divided
* 1/4 teaspoon freshly ground pepper
Preparation
1. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
2. Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon ground pepper. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a platter.
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