Ingredients
1 1/2 pounds small eggplants, trimmed and sliced lengthwise into 1-inch-thick strips
Coarse salt
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 tablespoon fresh rosemary, finely chopped
Freshly ground black pepper
Preparation
Heat grill to medium. Place eggplant in a colander in a single layer, and sprinkle generously with salt. Let stand 20 minutes; rinse eggplant, and pat dry.
In a medium bowl, combine eggplant, oil, garlic, and rosemary. Season with salt and pepper, and toss to combine. Grill eggplant until tender and golden, 2 to 3 minutes per side.
